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.