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.