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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 minutes
Cook Time 40 minutes
Total Time 50 minutes
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
 

  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

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.

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