Whipped Eggplant Dip

🍆 WHIPPED EGGPLANT DIP 🍆
If you ever been to Elephante in LA, YOU KNOW THIS ONE and it’s too fabulous not to share. The key ingredient is roasted garlic AND cool crème fraîche (fancy french cousin to sour cream).

Ingredients:
2 eggplants
1 head garlic
1/3 cup creme fraiche
2TBL mild tahini *
Olive oil
Salt
Pepper
Lemon
Optional: chili oil

Directions:
Preheat oven to 425°. Slice eggplant in half, score them, drizzle with olive oil, salt and pepper. Arrange on a sheet pan with a head of garlic (cut off the top so the cloves are exposed!) and roast for 45 minutes.

Peel the skins off the roasted artichokes. Add into a food processor with the garlic cloves (squeeze them out of the skins), creme fraiche, tahini, drizzle olive oil (1Tbl), some salt and pepper. Blend until smooth and creamy. Taste and adjust any seasonings — I love a kick of acid so I added a squeeze of lemon juice.

Spoon onto a platter, drizzle with olive oil, chili crunch, fresh herbs or whatever you desire. Eat with veggies or pita and most importantly, ENJOY!

*I used the WF365 tahini brand bc it’s smooth and mild. Some of the more raw brands would overpower this dish.