What is Baba ghanoush? Well, you’ve probably heard of hummus. That creamy, bean-y dip you spread on pita bread, mix into your salad, you name it—we do it too—but there’s another dip we love to use as well.
Baba ghanoush is hummus’ more sophisticated, albeit less popular, sister. Both dips are available at Aubergine Kitchen, and are excellent sources of healthy fats and fiber. Ingredients they have in common include tahini, olive oil, garlic, lemon, and other seasonings.
What’s the Difference?
The base ingredient for hummus is chickpeas, while the base ingredient for baba ghanoush is … aubergine (a.k.a. eggplant), our namesake! The dish is arguably even creamier than hummus, and it is certainly a lighter option. The aubergine base introduces a mild sweetness to the dip that balances perfectly with many of other savory flavors.
Aubergines for Antioxidants
Aubergines, or eggplants, can give your body a much needed boost of thiamine, fiber, B6, and copper, but one of the most notable health benefits of the vegetable’s richness in antioxidants. Antioxidants help protect our cells from free-radicals, and have been linked to the prevention of chronic diseases such as heart disease and cancer. One antioxidant in particular—called anthocyanin—contributes to the eggplant’s vibrant, purple skin.
The Story
The baba ghanoush at Aubergine Kitchen has a special story. When Mirian Zanatta (co-founder of Aubergine Kitchen) first moved to the United States from Brazil years ago, it was nearly impossible for her to find this dish, a staple of her Lebanese heritage, in restaurants and markets. When the Zanatta family decided to start a restaurant, Mirian introduced her traditional family recipe for baba ghanoush to the Aubergine menu. To this day, Mirian’s baba ghanoush continues to connect patrons at Aubergine Kitchen to the flavor and freshness characteristic of Lebanese cuisine.
Find an Aubergine Kitchen location near you, and try something new today!
Eat better, dip different.