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Question about babaghanouj


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Question about babaghanouj

Nancy | Jul 13, 2005 04:54 PM

So before I embarked on my recent Middle East journey, I had always thought of babghanouj as pureed and mixed with tahini. Good.

Then in Syria, the majority of restaurants serving babaghanouj served it without a drop of tahini, roughly chopped up, divinely smoky-tasting, heavily doused in olive oil and balsamic vinegar. Orgasmic.

I greatly prefer the non-tahini version, and since some Syrian restaurants did serve the pureed kind, I asked if there was a different name for each. The blank looks I received told me that it was all babaghanouj, so I never really knew what I would get when I ordered.

Does anyone know if there really is a different name for each type? The kind I liked tasted a bit like a roasted eggplant dip I've made myself, but smokier and the addition of balsamic vinegar is genius.

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