Editing Baba ghanoush (section)

==Varieties==
Dishes consisting of mashed eggplant are common in cuisines from [[West African cuisine|West Africa]] to [[Russian cuisine|Russia]].<ref name="Marks" />

[[Eastern Arabian cuisine]] versions of the dish vary slightly from those of the [[Levant]] by spicing it with [[coriander]] and [[cumin]];<ref name="Habeeb" /> those versions might be minimally spiced and topped with thinly chopped [[parsley]] or coriander leaves.<ref>{{Cite web|url=https://yourmiddleeast.com/2013/01/07/baba-ganoush-quintessentially-levantine/|title=Baba Ganoush: Quintessentially Levantine|date=2013-01-07|website=Your Middle East|language=en-US|access-date=2019-07-29|archive-date=29 July 2019|archive-url=https://web.archive.org/web/20190729232912/https://yourmiddleeast.com/2013/01/07/baba-ganoush-quintessentially-levantine/|url-status=dead}}</ref>

In [[Syria]], the dish is often mixed with sheep cheese, making it creamier.<ref>{{Cite web |last= |first= |date=October 2020 |title=Baba ganoush ou caviar d'aubergines |url=https://www.panierdesaison.com/2020/10/baba-ganoush-caviar-aubergines.html |access-date=2023-02-28 |website=Panier de Saison: recettes, accords mets-vins, jardinage et tourisme local |language=fr}}</ref>

In [[Turkish cuisine|Turkey]], the dish is known as {{lang|tr|babaganuş}} or {{lang|tr|abugannuş}}. While the ingredients vary from region to region, the essentials (eggplants, tahini, garlic, lemon) are generally the same.{{Citation needed|date=September 2022}}

In [[Armenian cuisine|Armenia]], the dish is known as {{Transliteration|hy|mutabal}}. The essential ingredients in Armenian mutabal are eggplant, tahini, garlic, lemon, and onion; most Armenians also add cumin.{{Citation needed|date=September 2022}}

in [[Greece]], a similar dish is known as ''Μελιτζανοσαλάτα'' ([[Melitzanosalata]]; literally translating to Eggplant Salad). However, the dish does not contain tahini, instead just containing the eggplant itself (hence the name), some olive oil and lemon juice, and spices like garlic and onion, with occasional spices like garlic and pepper flakes.<ref>{{Cite web |last=Karadsheh |first=Suzy |date=2020-09-02 |title=Melitzanosalata: Greek Eggplant Dip (tips & recipe) |url=https://www.themediterraneandish.com/melitzanosalata-recipe/ |access-date=2025-04-03 |website=The Mediterranean Dish |language=en-US}}</ref><ref>{{Cite web |title=Greek roasted eggplant dip - Melitzanosalata |url=https://akispetretzikis.com/en/recipe/2656/melitzanosalata |access-date=2025-04-03 |website=Akis Petretzikis |language=en}}</ref> The dish is extremely popular during the great 40-day [[Lent]]en fast as it provides a non-animal-based alternative to dips like Tzatziki during the fast. This is due to Greece being a very religious [[Greek Orthodox Church|Orthodox Christian]] country.

In [[Romania]], a similar dish is known as {{lang|ro|salată de vinete}} ('eggplant salad'). Like the Greek dish of Melitzanosalata, it lacks tahini and is made from finely chopped roasted eggplant, finely chopped onions, [[sunflower oil]] (explicitly not olive oil<ref name="Marin">{{Cite book |title=Carte de bucate (Cookbook)|last=Marin |first=Sanda |publisher=Editura Orizonturi |year=1995 |isbn=973-95583-2-1 |location=București (Bucharest) |pages=31–32 |language=Romanian}}</ref><ref name="Jurcovan">{{Cite book |title=Carte de bucate (Cookbook)|last=Jurcovan|first=Silvia |publisher=Editura Humanitas|year=2012|isbn=978-973-50-3475-7 |location=București (Bucharest) |pages=90–91 |language=Romanian}}</ref> because it would make the dish bitter), salt and, optionally, [[mayonnaise]].<ref name="Hansen">{{Cite book |title=Meine rumänischen Spezialitäten (My Romanian Specialties)|last=Hansen|first=Eliza|publisher=Ed. Christians|year=1973|isbn=3-7672-0229-8 |location=Hamburg|pages=10 |language=German}}</ref>

The dish became part of [[Israeli cuisine]] during the 1949-1959 period of [[austerity in Israel]] when it was [[Politics of food in the Arab-Israeli conflict|adopted from the cuisines]] of neighboring Arab countries. It was used as a meat substitute and remained popular after the economic crisis ended. It was commonly used for snacks or to serve to unexpected guests, eventually becoming a "cultural icon," according to food writer and historian [[Gil Marks]].<ref name="Marks"/>