Posted January 25, 2021

whipped eggplant aka baba ganoush

A few weeks ago, I had the pleasure of visiting Elephantè in Santa Monica with a group of my girlfriends. This trendy spot is known for its incredible atmosphere and menu, and we couldn’t resist ordering their famous whipped eggplant dip, which has become quite the talk of the town here in Los Angeles.

From the very first bite, I was hooked. The dip is unbelievably smooth and packed with flavor—it’s made by roasting eggplant to perfection and blending it into a creamy, velvety spread. It reminded me a bit of hummus, but with a richer, more complex taste that sets it apart. Served alongside warm pita bread or fresh veggies, it’s the kind of appetizer that’s impossible to stop eating. Safe to say, I’m obsessed!

Simple Ingredients for Whipped Eggplant Dip

You only need five basic ingredients to create this delicious dip! Pair it with warm pita bread or fresh veggies for the perfect appetizer or snack.

Seasonings: You’ll need salt, pepper, cumin, and a pinch of cayenne pepper for a subtle kick and depth of flavor.

Eggplant: The star of the dish, roasted eggplant provides a rich, smoky flavor and creamy texture.

Extra Virgin Olive Oil (EVOO): A high-quality olive oil enhances the dip’s flavor and smoothness.

Tahini: Adds a nutty flavor and creamy consistency, making the dip irresistibly smooth.

Minced Garlic: Freshly minced garlic offers bold, vibrant flavor—perfect for this dish.

Lemon Juice: A touch of acidity balances the flavors and adds a refreshing brightness.

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 recipe you may like:

• bacon wrapped dates with goat cheese
• apple and brie crostini
• the best hummus
• quick and easy spicy cucumbers

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Whipped Eggplant Dip- Elephanté Copy-Cat

4 from 2 ratings

Hannah Kling

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

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Servings 6 servings

Ingredients  

1x2x3x

• 1 globe eggplant (about 1.5 cups eggplant flesh)
• 1/4 cup crème fraîche (or sour cream)
• 1 Tbsp EVOO
• 1 Tbsp tahini
• 2 tsp minced garlic
• 1 Tbsp lemon juice
• 1 tsp cumin
• 1 ice cube

toppings

• EVOO drizzle
• sprinkle of paprika

Instructions

• 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 extra virgin olive oil
• 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 seeds from the flesh and discard. Then add the remaining flesh to a blender or food processor along with the rest of the ingredients: creme, 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 extra virgin olive oil and a sprinkle of paprika. Enjoy with warm pita bread or fresh veggies.

Did you make this recipe?Don’t forget to tag @lovelydelites across all social media platforms!