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I certainly see your point about the notability of baba ghanoush, but at the moment that article is not talking about baba ghanoush alone, but baba ghanoush and related dishes. So what do we do? Do we move most of the content in the baba ghanoush article to the eggplant salads and appetizers one, where it would make more sense? Howfar (talk) 17:29, 4 May 2008 (UTC)[reply]
Does this article really deserve to exist? Any particularly notable dishes could have there own articles (as baba ghanoush does), but otherwise most of this could be incorporated into the eggplant article under the cooking section. Even if an article on culinary uses of eggplant should exist, it would make more sense to cover the whole range of uses, rather than "salads and appetizers". WA Burdett (talk) 04:16, 12 December 2008 (UTC)[reply]
I am from Iraq and my muslim grandmother used to make it......— Preceding unsigned comment added by 74.100.90.47 (talk • contribs) 02:28, December 10, 2012
The south Slavic Malidzano is well within the range of variation of other eggplant salads covered in this article. What's more, the text in that article is almost word-for-word identical with what we already say in this article. --Macrakis (talk) 17:21, 14 July 2020 (UTC)[reply]
Malidzano may better fit into Pinjur, as it includes both bell peppers and eggplant and comes from the same region. --Off-shell (talk) 22:33, 16 January 2021 (UTC)[reply]
Propose to rename the article into "Eggplant salads and spreads" or simply "Eggplant salad" or "Eggplant caviar". Otherwise its scope is too broad and ill-defined. The content basically summarizes dishes of mashed or finely chopped eggplants, as described in this book:
Middle Easterners have long made mashed salads from various cooked vegetables, but following the introduction of the Indian eggplant by the Persians, it became the most popular base. Versions of salata batinjan (eggplant salad), also known as caviare d'aubergines (eggplant caviar) in the Maghreb, are common from India to Morocco. The most famous one, made with tahini (sesame seed paste), is probably the Lebanese baba ghanouj. The Ottomans, during their occupation of the Balkans and Hungary, introduced eggplant, which eventually spread to Ukraine and parts of Russia, emerging as the favorite type of ikra (vegetable "caviar").
