Whipped Eggplant Dip

Course: Appetizer

Cuisine: Mediterranean

Diet: Gluten Free

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: people

Calories: 121kcal

Author: Aleka Shunk

This creamy Whipped Eggplant Dip is full of flavor and spices. I love serving it with grilled pita or naan bread as a light appetizer. It is a bit creamier than my melitzanosalata spread being that its made with tahini and cream. You will love this light and airy dip!

Print Recipe

Ingredients

1 large eggplant or 2 small ones
1 tablespoon heavy cream
3 tablespoons tahini
1 lemons juiced
3 cloves of fresh garlic
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon cumin

Ingredients for garnish:

sesame seeds
fresh parsley or cilantro
paprika

Instructions

Preheat the oven to 425° Fahrenheit and line a baking dish with parchment paper.
Slice the eggplants lengthwise, ensuring both sides are equally thick.
Salt the eggplant and leave them for 15 minutes. This will help to season while pulling the bitterness out. After 15 minutes, dab the eggplant with a paper towel to remove excess moisture.
Brush both sides with olive oil.
Roast the eggplant pieces in the oven for 20 minutes, flipping halfway through.
Take the eggplant slices out of the oven once they are slightly brown and let cool slightly.
Remove the peel or scrape the eggplant out of the peel and place into a blender or food processor along with the other ingredients. Puree for 20-30 seconds until smooth and creamy.
Add to a bowl and garnish as desired.
Serve whipped eggplant dip with vegetables, pita bread, crackers, or anything of your choice.

Notes

Notes*

Replace tahini with creme fraiche or cream cheese.
Use kosher salt or pink Himalayan salt instead of table salt.
You can also add jalapenos or tomatoes for extra flavor and spiciness.
You can add oregano to the whipped eggplant dip for a different taste.
Adding brown rice syrup also adds more flavor to this whipped eggplant dish.

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