Aunt Polly’s Magical Eggplant Dip

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


  1. Place the parsley in your food processor, and process until finely chopped.
  2. Add in your eggplant, with the remaining ingredients, and process until smooth.
  3. 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 2010




  1. Helen Anderson

    Oh this looks wonderful and I shall be making… Thank you for the recipe. xxx

  2. 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… nom nom! thank you for the inspiration and recipes x

  3. Looks delicious! I can’t wait to try it 🙂

  4. Let me know how it goes as and when Becky ! 🙂

  5. So glad to hear this Kate, and I will await your feedback as and when. 🙂

  6. So glad to hear this Helen, and I shall look forward to your feedback as and when – Enjoy ! 🙂

  7. 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 😀
    its GREAT

  8. 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 🙂

  9. Do you remove the skin on the eggplant once it’s steamed?

  10. Hi Candace, the answer is NO you do not remove the skin.

  11. Yum is what I say after eating this tonight.

  12. Hi Juanita, so glad you made and enjoyed this ! I look forward to your future comments on my blog ! 🙂


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