Baba Ghanush is a paste based on aubergine puree typical of Arab and Mediterranean cuisine. Especially in Lebanon, Syria, and Palestine, and it is usually eaten with pita bread.
The main ingredient is roasted aubergine, mixed with tahini (ground sesame or sesame seeds), lemon juice, garlic, pomegranate juice and cumin. At the time of consumption, it is seasoned with olive oil and pomegranate seeds are often added, or the juice of this fruit is used in the dressing, mixed with the oil.
The Lebanese version of Baba Ghanush consists of mashed aubergines, olive oil, lemon juice, pomegranate juice, various seasonings, and tahini. It may be served with onions, tomatoes, or other vegetables. The aubergine is traditionally baked or roasted over an open flame before peeling so that the pulp is soft and has a smoky taste. It is a typical meze (‘starter’) of the regional cuisine, often served as a side to the main meal and as a dip for pita bread, just like the Hummus.