Whipped Eggplant Dip- Elephanté Copy-Cat

This Whipped Eggplant Dip is a copy-cat recipe from the Santa Monica restaurant, Elephanté. It’s made with roasted eggplant, garlic and tahini.

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whipped eggplant aka baba ganoush

I visited Elephante in Santa Monica with a few of my girlfriends a few weeks ago. We had the opportunity to try their whipped eggplant dip, which is a pretty popular dish here in Los Angeles. After my first bite, I can confirm that this dip is absolutely delicious!

It’s made by roasting an eggplant and then blending it into a dip. Kind of similar to hummus, but much more flavorful. It’s paired with pita bread or veggies and makes for a great appetizer!

Ingredients in whipped eggplant dip

You will only need five simple ingredients to make this yummy dish! Try pairing it with some pita bread or fresh veggies!

eggplant– eggplant is rich in antioxidants and vitamins which are great for the body.

high quality evoo– I love using a high quality EVOO like Garcia De La Cruz.

tahini– this helps give this dip a nutty flavor and smooth texture

minced garlic– fresh minced garlic works best for maximum freshness.

lemon juice– the acid in the lemon juice helps balance out the flavors

seasonings- for this dip you will need salt, pepper, cumin and cayenne pepper.

How to make Whipped Eggplant Dip- Elephanté Copy-Cat

If you’ve ever made hummus, then you’ll be a pro at making this eggplant dip! The processes is pretty much the same, with the only exception of using roasted eggplant rather than boiled chickpeas.

Start by poking holes in and eggplant and then cutting it in half. Place it on a baking sheet that’s lined with parchment paper and then rub the inside with EVOO.

Place the eggplants flesh side down and roast for about 35-40 minutes, or until soft and tender to the touch. Remove from the oven and let cool about 20 minutes or until cool enough to touch.

Using a spoon, remove the flesh from the eggplant and place it in a blender or food processor along with the rest of the ingredients.

My trick to getting velvety smooth dip is to place an ice cube inside the blender with the mixture. Once smooth and creamy, remove the dip from the blender and place it on a plate.

Top with EVOO and some paprika and enjoy with warm pita bread or fresh veggies.

other snacks to try

Whipped Eggplant Dip- Elephanté Copy-Cat

This Whipped Eggplant Dip is a copy-cat recipe from the Santa Monica restaurant, Elephanté. It’s made with roasted eggplant, garlic and tahini.

3 based on 1 reviews

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PREP TIME:

5 minutes

COOK TIME:

40 minutes

Author - Hannah

Ingredients

1 globe eggplant
1 Tbsp EVOO
1.5 Tbsp tahini
2 tsp minced garlic
1 Tbsp lemon juice1 tsp cumin
1 ice cube

toppings

EVOO drizzle
sprinkle of paprika

SCALE:

YIELDS:

6 servings

Directions

Preheat oven to 400F.
Start by poking holes in the eggplant with a fork, and then cutting it in half.
Place it on a baking sheet that’s lined with parchment paper and then brush the insides with EVOO
Place the eggplants flesh side down and roast for about 35-40 minutes, or until soft and tender to the touch. Remove from the oven and let cool about 20 minutes or until cool enough to touch.
Using a spoon, remove the flesh from the eggplant and place it in a blender or food processor along with the rest of the ingredients: tahini, garlic, lemon juice cumin and ice cube.
Blend the mixture until smooth and creamy, about 1 minute.
Place the eggplant dip on a plate and top with EVOO and a sprinkle of paprika. Enjoy with warm pita bread or fresh veggies.