Whipped Eggplant Dip

Preheat your oven to 400°F (200°C).

Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern, being careful not to cut through the skin.

Place the eggplant halves on a parchment-lined baking sheet, cut-side up. Drizzle generously with olive oil and sprinkle with salt.

Cut the top off the head of garlic to expose the cloves. Place it in a small oven-safe dish, drizzle with olive oil, and sprinkle with salt.

Place both the eggplant and garlic in the preheated oven. Roast for 30-40 minutes, or until the eggplant is very soft and collapsed and the garlic is golden and caramelized. The garlic may need a little more time than the eggplant.

Once roasted and cool enough to handle, scoop the eggplant flesh out of the skins and add it to a food processor.

Squeeze the roasted garlic cloves out of their skins into the food processor. Add the crème fraîche, tahini, lemon juice, sugar, a pinch of salt, and a drizzle of olive oil.

Blend on high until the mixture is completely smooth and creamy. Taste and adjust seasoning as needed.

For an extra silky texture, you can pass the dip through a fine-mesh sieve, using a spoon to press it through.

Transfer the dip to a serving bowl and use the back of a spoon to create a swirl on top.

Garnish with a generous drizzle of good quality olive oil, freshly cracked black pepper, and a sprinkle of flaky sea salt.

Serve immediately with warm flatbread, pita, or crusty bread.