Creamy Whipped Eggplant Dip (Elephante Copycat Recipe)

This creamy Whipped Eggplant Dip is a simple, craveable recipe you’ll make over and over again. My roasted eggplant dip combines simple ingredients to make a healthy snack with a slightly smokey flavor. I love to serve this delicious dip with warm pita bread or baked pita chips and veggies for the perfect appetizer. 

Whipped eggplant dip in a black bowl topped with olives, feta, and parsley with pita bread on a wooden board on a stone backdrop.

What I love about this recipe is that it’s restaurant-quality but super easy to make. There are a few simple steps to take. First, we will roast the eggplant on a baking sheet. Next, we will combine the roasted eggplant and a few other delicious ingredients in a food processor until smooth and creamy. Then, you’re ready to serve! I love to pair this eggplant recipe with my Aperol Margarita or Italian Greyhound

Whipped eggplant dip in a black bowl topped with olives, feta, and parsley with pita bread.

Why You’ll Love This Recipe

  • Restaurant-quality at home – Who doesn’t love the idea of enjoying restaurant-quality food in the comfort of their own home? My whipped eggplant dip delivers just that. With its rich, smoky flavor and creamy texture, it tastes like something you’d find on the menu of a high-end bistro. You can impress your guests with gourmet flavors without breaking the bank by making it yourself. Elephante, a restaurant in Santa Monica, has a delicious whipped eggplant. This could be considered their eggplant copycat recipe for the popular Los Angeles spot!
  • Easy-to-find ingredients –  One of the best things about this recipe is that it calls for simple, easy-to-find ingredients. There’s no need to scour specialty stores or hunt down obscure spices. Everything you need can be found at your local grocery store, making this recipe accessible to everyone. From the smoky eggplant to the tahini and lemon juice, these ingredients are pantry staples that you likely already have on hand.
  • Perfect for parties and gatherings –  Whether you’re hosting a dinner party, a backyard barbecue, or a casual get-together with friends, whipped eggplant dip is the perfect addition to any spread. Its creamy texture and bold flavor make it a hit with guests of all ages, and it pairs beautifully with an array of dippers, from fresh veggies to crispy pita chips. Plus, since it can be made ahead of time, you can spend less time in the kitchen and more time enjoying your guests!

Ingredients

Ingredients for whipped eggplant.

  • Eggplant – Eggplant serves as the star ingredient in this recipe, providing a creamy texture and a rich, smoky flavor. Roasting the eggplant until tender enhances its natural sweetness, resulting in a deliciously flavorful dip.
  • Creme fraiche – Creme fraiche adds a luxurious creaminess to the dip. With its subtle tanginess and silky consistency, creme fraiche enhances the richness of the eggplant and creates a velvety smooth finish.
  • Tahini – Tahini, made from ground sesame seeds, contributes a nutty richness to the dip. Its creamy texture helps bind the ingredients together while adding a distinctively earthy and slightly bitter flavor.
  • Lemon juice – Fresh lemon juice adds a bright and zesty flavor to the dip. The acidity of the lemon juice helps cut through the richness of the other ingredients, providing a refreshing contrast.
  • Extra virgin olive oil – Extra virgin olive oil not only lends a subtle fruity flavor to the dip but also contributes to its creamy texture. Drizzling olive oil over the finished dip adds a luxurious sheen and a hint of richness, enhancing its visual appeal and mouthfeel.
  • Garlic – Minced garlic infuses the dip with a pungent and aromatic flavor, adding depth and complexity to the overall taste profile. When roasted along with the eggplant, garlic becomes mellow and sweet, imparting a subtle yet distinct savory note to the dip.
  • Maple syrup – Maple syrup provides a touch of natural sweetness to the dip, balancing out the savory and tangy flavors of the other ingredients
  • Paprika –  Paprika adds a deep, smoky flavor to the dip, reminiscent of the charred aroma of a grill or barbecue. You could also use chili flakes. 
  • Sumac – Sumac adds a tangy and slightly citrusy flavor to the dip, with a hint of brightness that complements the rich, smoky taste of the roasted eggplant.

Substitutions and Variations

  • Cumin instead of sumac – If you prefer a warm and earthy flavor profile, you can substitute cumin for sumac. Cumin will add a deeper, smokier note to the dip, enhancing its richness and complexity.
  • Greek yogurt instead of creme fraiche –  Greek yogurt can be used as a substitute for creme fraiche if you’re looking for a lighter option. It provides a similar creamy texture and tangy flavor.
  •  Roasted red peppers instead of eggplant –  If you’re looking for a different flavor profile, roasted red pepper can be used as a substitute for roast eggplant. 

Step by Step Instructions

Brushing olive oil on an eggplant that has been cut in half.

1: Preheat your oven to 400°F (200°C).

Prick the eggplants all over with a fork and place them on a baking.  Brush them with olive oil. 

Scooping out the the flesh from a roasted eggplant.

2: Roast the eggplants in the preheated oven for 40-45 minutes, or until they are completely softened and collapsed.

Remove the eggplants from the oven and let them cool slightly. Once cooled, slice them open and scoop out the flesh, discarding the skins.

Ingredients for a whipped eggplant dip in a food processor before being blended.

3: In a food processor or blender, combine the roasted eggplant flesh, creme fraiche, tahini, lemon juice, olive oil, minced garlic, maple syrup, paprika, sumac, and kosher salt.

Processed whipped eggplant in a food processor.

4: Blend the mixture until smooth and creamy, scraping down the sides of the bowl as needed. Taste the dip and adjust the seasoning as desired, adding more salt or lemon juice if needed.

Serve the dip with pita bread, crackers, or fresh vegetables for dipping. 

Whipped eggplant dip in a black bowl topped with olives, feta, and parsley.

Tips and Notes

  • Roasting the eggplant – Ensure the eggplants are roasted until completely softened and collapsed. This way, they will be easy to school to blend into the dip.
  • Adjusting consistency – If the dip is too thick, you can thin it out by adding a little more olive oil or lemon juice. Alternatively, if it’s too thin, you can add additional tahini or creme fraiche to thicken it.

Recipe FAQs

Yes, you can roast the eggplants ahead of time and store them in the refrigerator until you’re ready to make the dip. This can save time when you’re preparing the recipe for a gathering or event.

This recipe is naturally gluten-free. However, check that all packaged ingredients, such as the creme fraiche and tahini, are labeled gluten-free to avoid any potential cross-contamination.

Whipped eggplant dip in a black bowl topped with olives, feta, and parsley with pita bread on a wooden board.

Serving Suggestions

  • Wine pairing -Crisp Sauvignon Blanc and light Rosé offer refreshing acidity to complement the creamy texture, while Grenache adds ripe fruit flavors and soft tannins for a delightful red option. For an adventurous twist, try pairing with Orange wine!
  • Pita bread – Serve the whipped eggplant dip with warm, toasted pita bread. Cut the pita into wedges or strips for easy dipping.
  • Olives and pickles – Serve briny olives and tangy pickles on the side to complement the creamy dip. Choose a variety of olives such as Kalamata, green, and stuffed olives for added flavor.
  • Sandwiches and wraps – Spread the whipped eggplant dip on sandwiches or wraps for extra flavor. It pairs well with grilled vegetables, roasted turkey, or falafel fillings.
  • Mezze platter – Create a Mediterranean-inspired mezze platter with the whipped eggplant dip alongside other dips such as hummus, tzatziki, and muhammara. Add falafel, grape leaves, stuffed peppers, and feta cheese for a complete spread.

Storage and Reheating Instructions

  • Transfer any leftover whipped eggplant dip to an airtight container and refrigerate for up to 3-4 days. Before serving, give the dip a quick stir to ensure consistency. Avoid freezing, as it may alter the texture. If making ahead, store ingredients separately and combine just before serving for optimal freshness.

Did you try this recipe? I’d love to see it! Tag @seasonedandsalted on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

Creamy Whipped Eggplant Dip (Elephante Copycat Recipe)

Allie Hagerty
Enjoy our Whipped Eggplant Dip recipe for a creamy and flavorful appetizer. Made with roasted eggplant, creme fraiche, tahini, and spices, it’s perfect for any gathering or solo snacking.
No ratings yet
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Appetizer, Sauce
Cuisine Mediterranean
Servings 18 servings
Calories 31 kcal

Equipment

  • measuring cups
  • measuring spoons
  • Knife
  • Baking Sheet
  • Food processor or blender
  • Spoon or spatula
  • brush

Ingredients
  

  • 2 medium eggplants sliced in half
  • 1/4 cup creme fraiche 101 g
  • 2 tablespoons tahini 44 g
  • 2 tablespoons lemon juice
  • 4 tablespoons extra virgin olive oil plus extra for drizzling
  • 2 cloves garlic minced
  • 1 teaspoon maple syrup
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sumac
  • Fresh parsley or mint for garnish

Instructions
 

  • Preheat your oven to 400°Fahrenheit (200°Celsius). Line a baking sheet with aluminum foil or parchment paper.
  • Prick the eggplants several times with a fork and place them on the prepared baking sheet, skin side down. Brush olive oil ontop. Roast in the preheated oven for 40-45 minutes, or until the eggplants are tender and collapsed. Remove from the oven and let cool slightly.
  • Once the eggplants are cool enough to handle, slice them open and scoop out the flesh into a food processor or blender. Discard the skins.
  • Add the creme fraiche, tahini, lemon juice, extra virgin olive oil, minced garlic, maple syrup, kosher salt, and sumac to the food processor or blender with the eggplant flesh.
  • Blend the mixture until smooth and creamy, scraping down the sides of the processor or blender as needed to ensure everything is well incorporated.
  • Taste the whipped eggplant dip and adjust the seasoning if necessary, adding more salt or lemon juice to taste.
  • Transfer the whipped eggplant dip to a serving bowl and drizzle with extra virgin olive oil. Garnish with fresh parsley or mint, if desired. Serve the whipped eggplant dip with pita bread, crackers, or fresh vegetables for dipping.

Notes

Roasting the eggplant – Ensure the eggplants are roasted until completely softened and collapsed. This way, they will be easy to scoop out to blend into the dip.
Adjusting consistency – If the dip is too thick, you can thin it out by adding a little more olive oil or lemon juice. Alternatively, if it’s too thin, you can add additional tahini or creme fraiche to thicken it.

Nutrition

Serving: 2tablespoonsCalories: 31kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 2mgSodium: 67mgPotassium: 132mgFiber: 2gSugar: 2gVitamin A: 33IUVitamin C: 2mgCalcium: 11mgIron: 0.2mg
Tried this recipe?Let us know how it was!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating