Whipped Eggplant Dip (Print Version)

# Ingredients:

→ For the Dip

01 - 1 globe eggplant (about 1.5 cups when cooked)
02 - 1/4 cup crème fraîche or sour cream
03 - 1 tablespoon extra virgin olive oil
04 - 1 tablespoon tahini
05 - 2 teaspoons minced garlic
06 - 1 tablespoon lemon juice
07 - 1 teaspoon cumin
08 - 1 ice cube

→ For Garnish

09 - Extra virgin olive oil for drizzling
10 - Paprika for sprinkling

# Instructions:

01 - Preheat your oven to 400°F (200°C)
02 - Pierce the eggplant several times with a fork, then cut it in half lengthwise
03 - Line a baking sheet with parchment paper. Place eggplant halves on it and brush the cut sides with olive oil
04 - Place eggplant cut-side down and roast for 35-40 minutes until completely tender. Let cool for 20 minutes
05 - Scoop out and discard seeds. Place eggplant flesh in a blender with crème fraîche, tahini, garlic, lemon juice, cumin, and ice cube
06 - Blend until smooth and creamy (about 1 minute). Transfer to a serving plate, drizzle with olive oil and sprinkle with paprika

# Notes:

01 - Serve with warm pita bread or fresh vegetables
02 - Can be made ahead and stored in refrigerator

Back