Babagannuş is one of the world-renowned appetizers of Lebanese cuisine. It is known and made in Lebanon as well as in countries such as Jordan, Syria, and Palestine. It is also an appetizer from the Antakya region. It is also known as abugannuş in some places. Even the way they are made is quite different. In some places, roasted eggplant + pepper + tomato salad is called babagannuş.
In the literature, as I have it and have it approved by a few Antakyans, the one made with yogurt is called babagannuş, and the one made with roasted vegetables is called abugannuş. However, as I said, it varies from region to region, and even from village to village. For example, the dish made with roasted mixed vegetables is called manca or gypsy kebab.
Whatever they are called, both are delicious. For example, manca is a barbecue salad for me. Spreading manca between half a loaf of bread and meatballs on the barbecue is indispensable for me. Babagannuş is also worthy of manca as well as meat dishes. Not only that, of course. It is also a good complement to herb dishes such as spinach or purslane. As a matter of fact, it is an appetizer that can be eaten by dipping bread on its own, filling the palate enough to be spread on toasted bread slices and become a canapé.
Enjoy yourselves...