baba ganoush

English
WOTD – 18 December 2021

Etymology
A dish of baba ganoush.

Borrowed from Arabic بَابَا غَنُّوج (bābā ḡannūj, literally “father of coquetry”), because it was supposedly invented by a member of a royal harem, perhaps to pamper the master:[1] from بَابَا (bābā, “daddy, father, papa”) + غَنُّوج (ḡannūj, “coquettish, coy”)[2] (compare غنج (ḡanija, “to coquet, flirt”)).[3]

Pronunciation

Noun

baba ganoush (uncountable)

  1. A Middle Eastern dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.

Alternative forms

Translations

References
  1. Compare Gil Marks (2010) “Baba Ghanouj”, in Encyclopedia of Jewish Food, Hoboken, N.J.: John Wiley & Sons, →ISBN; Habeeb Salloum (2010) “Appetizers and Snacks”, in The Arabian Nights Cookbook: From Lamb Kebabs to Baba Ghanouj, Delicious Homestyle Arabian Cooking, Tokyo, Rutland, Vt.: Tuttle Publishing, →ISBN, page 34.
  2. “baba ganoush, n.”, in OED Online Paid subscription required⁠, Oxford, Oxfordshire: Oxford University Press, June 2021; “baba ganoush, n.”, in Lexico, Dictionary.com; Oxford University Press, 2019–2022.
  3. “baba ghanouj”, in The American Heritage Dictionary of the English Language, 5th edition, Boston, Mass.: Houghton Mifflin Harcourt, 2016, →ISBN.

Further reading
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