Whipped Eggplant Dip

Name: Whipped Eggplant Dip with Roasted Garlic
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 3 medium eggplants; 1 whole head of garlic; 1/4 cup olive oil, plus more for drizzling; 1/4 cup crème fraîche; 1 tbsp tahini; 1 tbsp lemon juice; 1/2 tsp sugar; salt, to taste; freshly cracked black pepper, for garnish; flaky sea salt, for garnish; warm flatbread or pita, for serving

This whipped eggplant dip combines roasted eggplant and garlic with tahini and crème fraîche for a creamy, luxurious Middle Eastern-style dip that's best eaten warm straight from the kitchen with crusty bread.

🌍Middle Eastern 🏷️Eggplant dip 🏷️Whipped eggplant 🏷️Roasted eggplant 🏷️Baba ghanoush Appetizer

🏷️

-0:00

moribyanonTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

3 medium eggplants
1 whole head of garlic
1/4 cup olive oil, plus more for drizzling
1/4 cup crème fraîche
1 tbsp tahini
1 tbsp lemon juice
1/2 tsp sugar
salt, to taste
freshly cracked black pepper, for garnishoptional
flaky sea salt, for garnishoptional
warm flatbread or pita, for serving

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Instructions

1
Preheat your oven to 400°F (200°C).
2
Cut the eggplants in half lengthwise. Score the flesh in a diamond pattern, being careful not to cut through the skin.
3
Place the eggplant halves on a parchment-lined baking sheet, cut-side up. Drizzle generously with olive oil and sprinkle with salt.
4
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.
5
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.
6
Once roasted and cool enough to handle, scoop the eggplant flesh out of the skins and add it to a food processor.
7
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.
8
Blend on high until the mixture is completely smooth and creamy. Taste and adjust seasoning as needed.
9
For an extra silky texture, you can pass the dip through a fine-mesh sieve, using a spoon to press it through.
10
Transfer the dip to a serving bowl and use the back of a spoon to create a swirl on top.
11
Garnish with a generous drizzle of good quality olive oil, freshly cracked black pepper, and a sprinkle of flaky sea salt.
12
Serve immediately with warm flatbread, pita, or crusty bread.

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Tips & Notes

Pro tips

Char the eggplant skin directly over an open flame or under the broiler until completely blackened for deeper, smoky flavor.
Squeeze excess moisture from the roasted eggplant flesh before whipping to avoid a watery dip.
Serve warm or at room temperature with a generous drizzle of olive oil and flaky sea salt to enhance texture and flavor.
Taste and adjust lemon juice and salt at the end; these are your main seasoning drivers.

Substitutions

Crème fraîche → Greek yogurt or sour cream (dip will be slightly tangier)
Tahini → Greek yogurt or additional crème fraîche (omit if nut/seed allergy; dip will be less nutty)
Olive oil → avocado oil (neutral flavor, higher smoke point)

Storage & make-ahead

Refrigerate in an airtight container for up to 3 days; reheat gently over low heat with a splash of olive oil, or serve chilled.

Equipment

food processor or blender

Common Questions

Can you make this dip ahead of time?

Yes. Refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan over low heat with a splash of olive oil, or serve at room temperature.