top of page

Whipped Eggplant Dip

This recipe is extremely easy, but packed with lots of flavor. By taking the time to roast the eggplant, you end up with a sweeter, softer vegetable that's easier to work with. The additions of the crème fraîche and kumquats make the dip buttery and slightly acidic. Paired with fresh Pita (recipe posted in the website) this dip is a show stopper.

What Snookie Uses:


 

kumquats_edited.png

Ingredients:


 

  • 3 large Italian eggplants

  • 2 tbsp extra-virgin olive oil

  • 3 tbsp crème fraîche

  • kosher salt, to taste

  • black pepper, to taste

  • 7-10 kumquats

  • 1 tbsp basil oil, recipe in website

Instructions:


 

1. Set the oven to 400F.

2. Cut each eggplant in half, lengthwise. Rub in olive oil and kosher salt .

3. Bake for 35-40 minutes, until tender. Once done set on a wire rack to cool for 10 minutes.

4. It's necessary to scoop out the meat of the eggplant while its still relatively hot. When the eggplant is hot the meat releases from the skin easier.

5. Add the eggplant to a blender and blitz until smooth. If you have a sieve on hand, run the eggplant through it to get as smooth of a texture as possible.

6. Whip in the crème fraîche, until fully combined. Season to taste.

7. Cut the kumquats in half and scoop out the fruit. Thinly slice the skins and add as a topping. 

8. Finish with a topping of basil oil and Enjoy!

bottom of page