Copycat Elephante Whipped Eggplant
The eggplant dip at Elephante in Santa Monica is to die for and its surprisingly so easy to recreate!
Servings 4
Equipment
- food processor or blender
- oven or air fryer
Ingredients
- 1 large Eggplant
- 1 tbsp Olive oil
- 4 tbsp Sour cream or Creme fraiche
- 2 Garlic cloves
- Salt
- Paprika optional
Instructions
- Preheat oven to 425 degrees
- Cut the eggplant in half the long way. Drizzle in olive oil. Sprinkle some salt. And bake for 30-40 minutes, until the eggplant is soft and golden-brown
- Let the eggplant cool for 30 minutes. Then peel off the skin
- Add eggplant, olive oil, sour cream (or creme fraiche), garlic, and a pinch of salt to the food processor
- Blend until you get a smooth whipped texture. Enjoy with pita or your favorite sliced veggies!
- Optional: Drizzle some olive oil and sprinkle some paprika on tip