Creamy Whipped Eggplant Dip (Elephante Copycat Recipe)

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

• 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

Step 1: Preheat your oven to 400°Farenheit (200°Celsius).

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

Step 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.

Step 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.

Step 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.

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.

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