Whipped Eggplant Dip
Prep10 min
Cook40 min
Servings6
Cook mode
Whipped Eggplant Dip
Instructions
1. 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.
2. Let cool. Remove the skin, remove the seeds (for a smoother texture) and add to a processor with crème fraîche, tahini, remaining 2 tablespoons olive oil, garlic, maple syrup, and salt/pepper (about 1/2 teaspoon each, or more to taste)
3. Blend until smooth and silky. Taste and adjust the seasoning per your preference.
4. Garnish with a drizzle of olive oil, shallot & garlic crisp, and zaatar
Ingredients
- • 1 medium eggplant
- • 1/4 cup crème fraîche
- • 2 tablespoons tahini
- • 4 tablespoons olive oil, halved
- • 2 garlic cloves
- • 1 tablespoon maple syrup
- • Salt/pepper, to taste
- • zaatar (garnish)
- • shallot & garlic crisp (garnish)