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Whipped Eggplant Dip is a silky smooth, smoky dip with Middle Eastern flavors inspired by the popular Elephanté dip. This recipe features roasted eggplant blended with crème fraîche, tahini, and aromatic spices for a creamy and flavorful dip that’s perfect for dipping or spreading. It’s a versatile dish that’s sure to impress your guests.
This recipe has become a favorite in my kitchen because it’s so versatile and delicious. The combination of roasted eggplant, tangy crème fraîche, and nutty tahini creates a dip that’s both creamy and flavorful. It’s a dish that’s sure to become a staple in your home too.
Essential Ingredients
- 1 globe eggplant (about 1.5 cups cooked flesh): Choose fresh, firm eggplants for the best texture.
- Extra virgin olive oil for brushing: Helps the eggplant roast evenly.
- ¼ cup crème fraîche: Adds creaminess and tang.
- 1 tbsp extra virgin olive oil: Enhances the richness of the dip.
- 1 tbsp tahini: Adds a nutty, creamy texture.
- 2 tsp minced garlic: Provides a rich, aromatic flavor.
- 1 tbsp lemon juice: Adds brightness and tang.
- 1 tsp cumin: Adds warmth and depth.
- 1 ice cube: Helps create a silky smooth texture.
- For Garnish: Extra virgin olive oil, paprika, and fresh herbs (optional).
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Creating Your Dip
- Roast Eggplant (35-40 minutes):
- Preheat oven to 400°F. Pierce the eggplant and slice it in half. Brush with olive oil and roast cut-side down until tender. Let cool for 20 minutes.
- Prepare Dip:
- Scoop out the eggplant flesh, discarding the seeds. Add the flesh, crème fraîche, olive oil, tahini, garlic, lemon juice, cumin, and ice cube to a blender. Blend until smooth and silky.
This Whipped Eggplant Dip is a creamy, smoky, and flavorful dish that’s perfect for any occasion. Whether you’re serving it as part of a mezze platter or as a snack, this dip is sure to impress. It’s a recipe that’s as easy to make as it is delicious.
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Creative Variations
- Dairy Alternatives: Swap crème fraîche for Greek yogurt, coconut yogurt (vegan), sour cream, or cashew cream.
- Flavor Additions: Add smoked paprika, roasted garlic, fresh herbs (mint, parsley), chili flakes, or pomegranate molasses for extra flavor.
Storage Solutions
- Refrigerate: Store in an airtight container for up to 4 days. Stir before serving and let come to room temperature.
- Freeze: Freeze without garnishes for up to 2 months. Thaw in the refrigerator and reblend if needed. Add fresh garnishes after thawing.
Whipped Eggplant Dip is more than just a dish—it’s a versatile and flavorful addition to any meal. Whether you’re serving it at a party or as part of a casual snack, this dip is sure to delight. It’s a recipe that’s as delicious as it is easy to prepare.
Frequently Asked Questions
- → Why add an ice cube to the eggplant dip?
- The ice cube helps create a smoother, creamier texture while blending and prevents the mixture from becoming too warm during processing.
- → Can I make this dip ahead of time?
- Yes, you can prepare this dip up to 3 days in advance. Store it in an airtight container in the refrigerator and add the olive oil and paprika just before serving.
- → Can I substitute the crème fraîche?
- Yes, you can use sour cream as a direct substitute for crème fraîche in this recipe.
- → How do I know when the eggplant is properly roasted?
- The eggplant should be soft and tender to the touch after 35-40 minutes of roasting, and the skin should easily separate from the flesh.
- → What can I serve with this eggplant dip?
- This dip pairs wonderfully with warm pita bread, fresh vegetables, crackers, or as part of a Mediterranean mezze platter.