[6][7][8] The eggplant is traditionally roasted, baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste.

[9] It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.

[4][7][10] However, it is not certain whether the word bābā refers to an actual person indulged by the dish or to the eggplant (bāḏinjān or bātinjān in Arabic).

[citation needed] In Romania, a similar dish is known as salată de vinete ('eggplant salad').

It was used as a meat substitute and remained popular after the economic crisis ended, commonly kept on hand for snacks or to serve to unexpected guests, eventually becoming a "cultural icon" according to food writer and historian Gil Marks.