Baba Ghanoush or Baba-Ganouj (Arabic بابا غنوج), babaganuş, eggplant salad (Turkish), melitzanosalata (Greek μελιτζανοσαλάτα) is a kind of popular Middle Eastern dish made primarily of eggplant (aubergine), mashed, and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste . There is a great variety of similar aubergine-based dishes, some of which are known as "eggplant (aubergine) salad" or "baklazhannaya ikra". Around the WorldIn some parts of the Levant, baba ganouj is a sort of starter made of aubergine with finely diced onions, tomatoes and other vegetables blended in. It is normally served with a dressing of oil and pomegranate concentrate. In Lebanon in particular, it is made of roasted, peeled and mashed aubergine, blended with garlic and spices and topped with olive oil. A variation of this dish includes tahini and is simply called mtabal.In Turkey, the dish is commonly known as patlıcan salatası (eggplant salad). However, a variety of eggplant salads can be tasted in Turkey. Sometimes it is prepared with grilled eggplant, olive oil, lemon juice and garlic. Tahini, chopped tomato and green pepper can be added as well. More frequently, eggplant is mixed with yoghurt, olive oil and garlic. Patlıcan beğendi is a similar course which is served hot with meat and it includes cheese, milk and flour. In Armenia the dish is known as mutabal. The essential ingredients in Armenian mutabal are considered to be eggplant, tahini, garlic, lemon, and onion, and most Armenians also add cumin as a spice.In Greece, melitzanosalata is made with olive oil and lemon juice.In Romania, salată de vinete is made with oven roasted aubergine peeled, drained for some hours, and then mashed (not blended) together with oil, usually sunflower, chopped raw onion, salt and pepper. Instead of oil, mayonnaise can be used.In Russia, a category of similar dishes is known as baklazhannaya ikra (Russian баклажанная икра, literally "eggplant pâté" (Note that "ikra" in this context means "puree" or "pâté" rather than the homonym "caviar")) and some versions add chopped tomatoes to the basic recipe..In Egypt, baba ganouj is a paste made of grilled and mashed aubergine and tahini, a paste made from sesame seeds. This dish is known as mutabbal in the Levant. Traditionally, the eggplant is first roasted in an oven for approximately 30 minutes. The softened flesh is scooped out, squeezed to remove excess water, and is then pureed with the tahini. There are many variants of the recipe, especially the seasoning. Possible seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil.Baba ganouj is usually eaten as a dip with pita bread, and is sometimes added to other dishes. It is usually of an earthy light brown color.In Ethiopia, the dish is more commonly known as blagadoush.In Orissa, state of India and Bangladesh a similar dish is prepared commonly known as "baingan bharta" in which fresh coriander leaves are used instead of parsley along with onion and oil.In Maharashtra state of India a similar dish is prepared commonly known as "wangyacha bharit". The garnishing used for this dish includes green chillies, onions, coriander leaves and oil.In Tamil Nadu The Tamils prepare a similar dish called "Kathrikai Thayir Kothsu": eggplant is cooked and mashed and sauted with mustard, red chiles, sesame oil and curd is added to the mixture and dressed with coriander leaves.In Israel, the most common version is made from mashed grilled aubergines with Tahini and spices. Sometimes the Tahini is replaced by mayonnaise and the salad is called "סלט חצילים" (aubergines salad).In Australia a local version is called bush ganoush when the roasted eggplant puree is mixed with Mountain pepper BBQ sauce.