Name: Roasted Eggplant Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 Eggplants; 1 tbsp Extra virgin olive oil; 2 tbsp Tahini; 1 tbsp Garlic confit (or 1 tsp minced garlic); 1 tbsp Lemon juice; 1 tbsp Crème fraîche; 1 tsp Cumin; 1 Ice cube; Smoked flaky sea salt (to taste ); 1 pinch Paprika; EVOO (for drizzling)

Roasted eggplant gets blended with tahini, garlic confit, and crème fraîche, plus one ice cube for a fluffier texture.

Why You'll Love Roasted Eggplant Dip

The eggplant roasts flesh-side down for 35 to 40 minutes until it collapses, then blends with one ice cube for extra air and a fluffier texture.

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

Can I use a food processor instead of a blender?

Yes-just scrape down the sides a few times for a super smooth finish.

THIS GUY COOKS

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Can I make this ahead of time?

Absolutely. It's even better the next day once the flavors meld.

A bowl of creamy hummus topped with a swirl of olive oil, a sprinkle of paprika, and a dash of red pepper flakes, set against a light background.

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

Cook Time 40

Total Time 50

Servings: 4

Course: Appetizer, Dip, Snack

Cuisine: Californian, Mediterranean

Calories: 565

Ingredients Equipment Method Nutrition Notes

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
1 pinch Paprika
EVOO for drizzling

Equipment

Baking Sheet
Blender or food processor

Method

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

Notes

Storage: keep covered in the fridge for up to 4 days. Roasted eggplant dips can weep a little liquid as they sit, just stir it back in before serving. Add the olive oil drizzle and paprika fresh each time, not before storing.