Ingredients
Method
- 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.