Roasted Eggplant Dip

Roasted eggplant gets blended with tahini, garlic confit, and crème fraîche for a smoky, velvety dip that's perfect with crisp veggies or crackers.

Why You'll Love Roasted Eggplant Dip

It's light but luscious, smoky but balanced-and that ice cube trick? It gives you the fluffiest, smoothest eggplant dip you've ever had.

Tips and Tricks

• Don't skip the ice cube-it aerates the mixture for that signature whipped texture.
• Let the eggplant fully cool to avoid steam thinning out the dip.

Variations

• Add a roasted jalapeño for a smoky kick.
• Swap crème fraîche for Greek yogurt or labneh.

Substitutions

• Use minced raw garlic if garlic confit isn't available, but expect a sharper bite.
• Vegan? Omit the crème fraîche or use a dairy-free alternative.

Best served with

• Belgian endive or little gem leaves
• Sliced cucumbers, radishes, or fennel
• Pita chips or seeded crackers

How to Store Leftovers

• Store in an airtight container in the fridge for up to 5 days. Stir before serving.

Common Questions

Roasted Eggplant Dip

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Roasted eggplant gets blended with tahini, garlic confit, and crème fraîche for a smoky, velvety dip that's perfect with crisp veggies or crackers.

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Prep Time 10 minutes mins

Total Time 50 minutes mins

Course: Appetizer, Dip, Snack

Cuisine: Californian, Mediterranean

Calories: 565

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 Eggplants
• 1 tablespoon Extra virgin olive oil
• 2 tablespoon Tahini
• 1 tablespoon Garlic confit or 1 teaspoon minced garlic
• 1 tablespoon Lemon juice
• 1 tablespoon Crème fraîche
• 1 teaspoon Cumin
• 1 Ice cube
• Smoked flaky sea salt to taste
• Paprika pinch
• EVOO for drizzling

Equipment

• Baking Sheet
• Blender or food processor

Method

 

1. Preheat oven to 400°F.
2. Poke holes in each eggplant with a fork, then slice them in half lengthwise.
3. Place on a baking sheet and brush the cut sides with olive oil.
4. Roast flesh-side down for 35-40 minutes, or until the eggplant is soft and collapsing.
5. Let cool for 20 minutes, then scoop out the flesh and discard the skins.
6. Transfer eggplant flesh to a blender or food processor. Add tahini, garlic confit, lemon juice, crème fraîche, cumin, and the ice cube.
7. Blend until smooth and creamy, about 1 minute.
8. Spoon into a serving bowl. Top with a drizzle of EVOO, a pinch of paprika, and smoked flaky sea salt.
9. Serve with endive leaves or fresh vegetables.

Nutrition

Calories: 565kcalCarbohydrates: 63gProtein: 15gFat: 34gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 17gCholesterol: 7mgSodium: 37mgPotassium: 2302mgFiber: 29gSugar: 33gVitamin A: 332IUVitamin C: 27mgCalcium: 157mgIron: 5mg

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