Whipped Eggplant Dip
This whipped eggplant dip is a plant-based version of the iconic dip served at Elephante in Santa Monica, CA. Back in April 2022, I spent a week in LA, dining, dancing, and drinking my way through the sunny-palm tree lined town.
One afternoon, my friend Lisa and I stopped by Elephante for a quick sip and bite to keep us sane. The second we saw whipped eggplant on the menu, our eyes lit up with immense joy. That was going to be the star of the show. And it was!
The first bite welcomed us with silky, decadent arms- coating the tongue with a simple and delicate eggplant flavor, tamed with the smoothness and sweetness of creme fraiche. Allowing for the high quality extra virgin olive oil on top to shine and blossom.
This dip takes into consideration the purpose of the creme fraiche, and utilizes plant-based alternatives for a similar result. I may be biased, but
Whipped Eggplant Dip
Time: 15 minutes
Yield: about 1 cup of breadcrumbs
INGREDIENTS
1 medium eggplant
1/4 cup (vegan) cream cheese (substitute with crème fraîche)
2 tablespoons tahini
4 tablespoons olive oil, halved
2 garlic cloves
1 tablespoon maple syrup
Salt/pepper, to taste
extra virgin olive oil, for garnish
sumac, for garnish
shallot & garlic crisp, for garnish
DIRECTIONS
Slice eggplant in half and pierce the skin and flesh with a fork. Drizzle with 2 to 3 tablespoons of olive oil. Roast for 30 to 40 minutes in a preheated 400-degree oven.
Let cool. Remove the skin, remove the seeds (for a smoother texture) and add to a processor with cream cheese, tahini, remaining 2 tablespoons olive oil, garlic, maple syrup, and salt/pepper (about 1/2 teaspoon each, or more to taste)
Blend for 4 to 5 minutes or until smooth and silky. Taste and adjust the seasoning per your preference.
Garnish with a drizzle of EVOO, shallot & garlic crisp, and Aleppo pepper (or red pepper flakes)
Dive in!