Eggplant

Eggplant (Solanum melongena), also known as aubergine, is a versatile nightshade vegetable cultivated worldwide for its spongy, absorbent flesh. Used extensively in Mediterranean, Middle Eastern, South Asian, and East Asian cuisines, eggplant features in dishes such as moussaka, baba ganoush, ajvar, ratatouille, and various curries and stir-fries.

Baba Ghanoush – Levantine dip of roasted eggplant, tahini, garlic, lemon juice, and olive oil

April 25, 2026May 26, 2026
Appetizers, Levantine cuisine, World Cuisine

Baba Ghanoush is a Levantine meze of fire-roasted eggplant mashed with tahini, garlic, lemon, and olive oil — its smoky flavor comes from charring the eggplant over open flame.