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Creamy Whipped Eggplant Dip
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If you think you’ve had eggplant dip before, think again. This version is impossibly creamy, subtly smoky, and inspired by the whipped eggplant spread served at Elephanté, a breezy beachside restaurant in Santa Monica, California. They serve theirs with warm, puffed puccia bread, and the moment I tried it, I knew I had to recreate something similar at home.
Unlike the tahini-heavy baba ganoush or bright Moroccan zaalouk, this take leans into French-style eggplant caviar but amps up the richness with a generous spoonful of crème fraîche. The result is light, luscious, and perfect for scooping with grilled flatbread or crisp veggies. If you’re into dips like this, I also recommend giving my rosemary white bean dip a try – another crowd favorite that comes together in minutes.
Key Ingredients in This Recipe
- Eggplant – I use globe, or American eggplant, in this recipe because it is the most common variety stocked in US grocery stores and it has a meaty texture. The eggplants, also called aubergines (referred to this frequently outside the US), are roasted at a high heat until tender.
- Garlic – I roast the head of garlic with the olive oil to add a more complex and savory flavor. Wrapping it in the aluminum foil also keeps it from drying out as it softens.
- Olive oil – I opt to use extra-virgin olive oil in this recipe. Its unrefined and made from pure, cold-pressed olives, giving it more of a true olive taste. The eggplant acts as a sponge, soaking up the olive oil as it roasts, making it tender. Because there is plenty of olive oil in the roasted eggplants I don’t add any additional oil to the dip.
- Creme fraîche – Crème fraîche is a soured cream made with cultured bacteria. It’s richer and creamier than sour cream with a higher butterfat content. It also adds a tangy, rich consistency to the dip.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Creamy Whipped Eggplant Dip (Step-by-Step)
Heat oven to 400ºF (200ºC). Arrange the eggplants cut sides up on a baking sheet. Place the head of garlic on a piece of aluminum foil. Drizzle the eggplant and garlic with olive oil and season with salt. Then wrap the aluminum foil around the garlic.
Roast the eggplants until tender and golden brown on top and the garlic is soft, about 40 to 45 minutes. Remove and then let cool to room temperature.
Pat the eggplants dry to remove any excess moisture. Scrape the flesh from the eggplants into a food processor or blender, discarding the skins. Next, squeeze out the roasted garlic cloves and then add to the food processor with the creme fraîche.
Then blend until smooth and season with salt to taste.
Enjoy at room temperature or chill for at least 30 minutes or until ready to serve.
Spread in a shallow bowl and top with additional olive oil. Garnish with herbs and serve with toasted bread, crostini or pita.
How to make this recipe dairy free
Substitute the crème fraîche with a dairy-free sour cream or coconut yogurt.
Serving suggestions
I love serving this creamy whipped eggplant dip with toasted bread, crostini or warmed pita. Serve with raw vegetables for a crudité platter. Try serving with sliced cucumber, my personal favorite.
FAQ – Frequently Asked Questions
Yes! Substitute the crème fraîche with a dairy-free sour cream or coconut yogurt.
Nope! Roast it whole with the skin on, then scoop out the soft flesh after. This helps develop a smoky flavor and keeps the texture tender.
Standard globe eggplants work well, but you can also use Italian or graffiti eggplants. Just make sure they’re firm and shiny with no soft spots.
While all of these dips are made with roasted eggplant, or aubergine, baba ganoush ( sometimes spelled baba ghanoush, baba ghanouj) is made with tahini (a paste made from sesame seeds), yogurt, garlic and spices like ground cumin and red pepper and is often served as an alternative to hummus. Moutabal is similar but without tahini.
A misnomer, this dip has nothing to do with salty, fish roe. Eggplant caviar, or caviar d’aubergine, is a simple dip similar to this recipe below. While there is also a Russian version with red peppers, this French recipe is typically made with roasted eggplant, olive oil, shallots or garlic, lemon and herbs.
Serve with toasted bread, crostini or warmed pita. It’s also great with raw vegetables like cucumber for a crudité platter.
Other Recipes to Try
If you enjoy this creamy whipped eggplant dip recipe, I recommend checking out these:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Creamy Whipped Eggplant Dip
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Ingredients:
- 2 medium eggplant, halved
- 1 medium head garlic, top ¼” trimmed off
- 3 tablespoons extra-virgin olive oil, divided
- ½ cup crème fraîche
- Kosher salt, as needed
- 2 tablespoons chopped fresh herbs for serving (I use chives, dill and parsley)
Instructions:
- Heat oven to 400ºF (200ºC). Arrange the eggplants cut sides up on a baking sheet. Place the head of garlic on a piece of aluminum foil. Drizzle the eggplant and garlic with olive oil and season with salt. Wrap the aluminum foil around the garlic.
- Roast the eggplants until tender and golden brown on top and the garlic is soft, about 40 to 45 minutes. Remove and let cool to room temperature.
- Pat the eggplants dry to remove any excess moisture. Scrape the flesh from the eggplants into a food processor or blender, discarding the skins. Squeeze out the roasted garlic cloves and add to the food processor with the creme fraîche.
- Blend until smooth and season with salt to taste.
- Enjoy at room temperature or chill for at least 30 minutes or until ready to serve. Spread in a shallow bowl and top with additional olive oil. Garnish with herbs and serve with toasted bread, crostini or pita.
Notes:
Nutrition:
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This recipe is great! I made it with cream cheese instead of crème fraiche and strained it at the end to remove seeds. Tasted just like elephante!
so happy to hear it!!! Thanks for sharing Sophia!
I made it and wonder why mine did not come out as “white” as the last picture you posted. It was delicious but would like to get that whiter color. Any suggestions?
I had this dip at Elephante in Venice, California and knew I had to try to make it as it was that delicious.
So glad you tried the recipe and enjoyed it! The color can vary depending on the eggplants and how long they’re roasted—sometimes they take on more golden or caramelized tones. To get that lighter, whiter color, make sure to scoop out just the flesh and avoid any of the browned skin bits. Blending really thoroughly (a high-powered blender works best)! You can also try chilling then dip then adding a bit more creme fraiche just before serving.