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–+ servings

Whipped Eggplant

This whipped eggplant dip is smooth, creamy, and packed with roasted eggplant and caramelized garlic. Inspired by the eggplant dip at Elephante, it’s blended with tahini, crème fraîche, and lemon until light and silky with the perfect balance of tang and richness. I love serving it with pizza dough brushed with olive oil and baked until golden and bubbly, then torn apart for dipping.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Yields2 to 3 cups
Print Recipe Pin Recipe
Servings2 to 3 cups

Ingredients

ROASTED EGGPLANT AND GARLIC

  • 3 medium or 2 large eggplants
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 whole head garlic
  • 1 tablespoon olive oil
  • Pinch of salt

FOR THE DIP

  • ⅓ cup crème fraîche
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • ½ teaspoon salt, more to to taste
  • 1/2 tablespoon sugar
  • 1/4 cup olive oil

FOR SERVING

  • Warm pita bread or toasted flatbread
  • Flakey sea salt and black pepper

Instructions 

  1. Preheat the oven to 375°F.
  2. Slice the eggplants in half lengthwise and score them across diagonally. Place them cut side up on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt.
  3. Slice the top off the whole head of garlic to expose the cloves. Place it on the tray or wrap loosely in foil, drizzle with olive oil, and sprinkle with a pinch of salt.
  4. Roast the eggplant and garlic together for about 40 minutes, flipping the eggplant over halfway. When the eggplant is completely soft and collapsed and the garlic is golden and caramelized, it's done. The garlic may need about 10 to 15 extra minutes if the cloves are still firm.
  5. Let everything cool slightly. Scoop the eggplant flesh out of the skins and transfer it to a food processor. Squeeze the roasted garlic cloves out of their skins and add them in as well.
  6. Add the crème fraîche, tahini, lemon juice, salt, and sugar. Blend until completely smooth.
  7. With the processor running, slowly drizzle in the olive oil and blend until the dip becomes silky, whipped, and airy.
  8. For an extra smooth consistency, you can optionally strain the dip through a fine mesh sieve after blending.
  9. Transfer to a bowl and finish with an extra drizzle of olive oil, flaky sea salt, and fresh cracked black pepper before serving. Serve with warm pita bread or toasted flatbread.

Notes

Q: Can I make this without crème fraîche?
A: Yes. You can swap it with plain Greek yogurt or sour cream. Greek yogurt keeps it lighter while sour cream will give it a similar richness.
Q: Do I have to roast the garlic?
A: Roasting the garlic is highly recommended because it becomes sweet, soft, and mellow, which blends perfectly into the dip. Raw garlic would be much sharper and overpower the eggplant.
Q: My garlic isn’t soft after 40 minutes. What should I do?
A: Garlic sometimes needs an extra 10 to 15 minutes in the oven depending on the size of the head. The cloves should be very soft and easily squeeze out of the skins.
Q: How do I make the dip extra smooth?
A: After blending, you can push the dip through a fine mesh sieve for an ultra silky consistency. This step is optional but makes the texture incredibly smooth.
Q: Can I make this ahead of time?
A: Yes. This dip actually tastes even better after a few hours in the fridge once the flavors meld together. Just give it a stir and drizzle with olive oil before serving.
Q: What should I serve this with?
A: Warm pita bread or toasted flatbread are great options. I also love serving it with pizza dough that’s baked with a little olive oil until golden and bubbly, then torn into pieces for dipping. It’s also great with grilled sourdough or fresh vegetables like cucumbers and carrots.

Did You Make This Recipe?

If you make this recipe, leave a comment below and let me know how it turns out. I love hearing from you!