This Creamy Aubergine Dip recipe is easy, affordable and delicious! This creamy, smokey dip is perfect to impress your dinner guests with!
Disclaimer: since originally posting this recipe as ‘Baba Ganoush’ I have learnt something very important. This is in fact NOT Baba Ganoush, but instead, it is Mutabbal.
I will, however, call this recipe ‘Aubergine Dip’, as I had never heard the word ‘Mutabbal’ until recently and I’m not sure if many people have? Let me know if I am having a blonde moment, please!
When I was growing up, whenever my mum had dinner guests over, she would always make some sort of platter as a starter. Sometimes it would be a cheese board, or some paté with crackers, but one of my favourites was Baba Ganoush.
I think at the age of 12 none of my friends even knew what it was, and I will forever be grateful for the ‘different’ foods my mum would introduce me to.
I remember I used to write in all of her birthday cards: “Thank you for all the delicious food you make”. And this blog post is dedicated to my Momma, to once again say thank you!
Creamy Aubergine Dip, Baba Ganoush or Mutabbal?
In my original post I elaborated on the similarities and differences between Baba Ganoush and Hummus. Since then, things have gotten a bit more complicated!
I even contemplated scrapping this recipe as I was not sure how to explain myself, after all, it is disgraceful that I made this mistake in the first place!
I will instead, now, tell you the difference between Baba Ganoush and Mutabbal…
Both dips are made from aubergine, traditionally roasted or smoked. They are both very popular middle eastern dishes that are almost always served alongside some pita bread!
The main difference between the two is that Mutabbal contains tahini, whereas Baba Ganoush typically does not. The tahini makes Mutabbal a deliciously creamy dip, Baba Ganoush is a bit more textured. There are some more differences regarding the flavour, but to prevent embarrassing myself any further I will not get into it today! (Note to self: Get educated on middle eastern dips!)
The recipe below is my recipe for what I used to call Baba Ganoush but now call Creamy Aubergine Dip. It’s so simple and delicious and even non-aubergine lovers will enjoy it!
Let me know if you make this recipe, and also if you have any facts on Baba Ganoush and Mutabbal!
Creamy Baba Ganoush
- 2 medium Aubergines (eggplants)
- 2 cloves Garlic
- 2 tbsp Tahini
- 3 tbsp Iced Water
- 1/2 tsp Cumin
- 1/2 tsp Salt
- Fresh Parsley (Or Coriander)
- Place the aubergines on a baking tray and stab a couple of times with a fork. Roast in a pre-heated oven at 220°C for 45 minutes, flipping them halfway through cooking.
- After roasting – let the aubergines cool down and then slice them lengthwise down the middle. Scrape out the flesh and transfer to your blender. You can add the skin, but for a smooth baba ganoush I recommend not adding them.
- Add the lemon juice, tahini, cumin, salt and herbs to the blender and turn on medium speed.
- Add your iced water one tablespoon at a time until you have reached your desired consistency.
- Transfer to a serving dish and refrigerate for at least 30 minutes to let the flavours enhance.