I have had this at my aunt’s house many a time, and I simply love it. I managed to extract the ‘secret family recipe’ from her, and here it is in all it’s simple glory. You will love this – it’s just so Mediterranean and flavoursome, and goes well with fresh Mediterranean bread and crudités, and a glass of chilled white wine. A great summer treat, and so easy to make too !
1 steamed eggplant (aubergine), cut in half, and steam in its skin until soft
2 to 3 cloves garlic
a handful of fresh parsley
2 to 3 Tbsp (30-45mL) balsamic vinegar – more, if you prefer
a few drops of olive oil
salt to taste
black pepper corns
a few drops of lemon juice
- Place the parsley in your food processor, and process until finely chopped.
- Add in your eggplant, with the remaining ingredients, and process until smooth.
- Spoon into a serving bowl (the one in the pic is from Ceramika Maltija), and refrigerate for a few hours. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
Oh this looks wonderful and I shall be making… Thank you for the recipe. xxx
This looks so fantastic! I am adding the ingredients to my shopping list and am going to make this later as it sounds incredible. Also I am going to try the courgette and fava bean one too…..om nom nom! thank you for the inspiration and recipes x
Looks delicious! I can’t wait to try it 🙂
Let me know how it goes as and when Becky ! 🙂
So glad to hear this Kate, and I will await your feedback as and when. 🙂
So glad to hear this Helen, and I shall look forward to your feedback as and when – Enjoy ! 🙂
heey , its so lovely , am from middle east , its called in arabic : mutabbal
another similar eggplant dish called: baba ghnnoug 🙂
btw , as u love veggeis plates, search for Horra2 Osbaoh 🙂 in inglish means his finger burner 😛 , its called becuse its so tasty so u cant wait it to get cool 😀
Hi Yara and thanks for dropping by here. The Muttabal you are talking about is a little like baba ganoush in that the skins are scorched in order to achieve a ‘smoked’ taste which is then imparted in the dip. Muttabal has tahini in it, and the eggplant is scorched under an open flame – this is neither and it’s easier to make too, which is why I love it, and it’s made with vinegar and no spices. Baba Ganoush I have the recipe for here, have a browse if you wish http://www.mouthwateringvegan.com/2012/08/04/beautiful-baba-ganoush/ 🙂
Do you remove the skin on the eggplant once it’s steamed?
Hi Candace, the answer is NO you do not remove the skin.
Yum is what I say after eating this tonight.
Hi Juanita, so glad you made and enjoyed this ! I look forward to your future comments on my blog ! 🙂