Recipe: Whipped Eggplant Dip

Looking for a low-carb, healthy snack that you can share this summer? This eggplant dip was inspired by the infamous whipped eggplant dip from Elephante restaurant in Los Angeles. 

Serve with your favorite pitas, pita chips or vegetables! 

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Ingredients for Whipped Eggplant Dip

• 1 large eggplant
• 3 tbsp. creme fraiche
• 1 tbsp. Pantry olive oil (cannabis infused)
• 1 tbsp. olive oil
• 2 cloves garlic
• Salt

How to Make Whipped Eggplant Dip

1. Preheat oven to 425 degrees. Cut the top off of the eggplant, then cut in half, longways. Coat with a drizzle of olive oil and salt.
2. Roast for 30-40 minutes until soft and golden brown. Let cool for another 30 minutes at least then peel the skin off. Feel free to scoop out the seeds if you’d like to make the dip smoother.
   *** For air fryer: roast at 400 º for 25-30 mins
3. In a food processor or blender, add the eggplant, creme fraiche, olive oil, garlic and a generous pinch of salt. Blend or pulse until combined. Season to taste and serve with a drizzle of olive oil on top and of course, pita bread 

Interested in trying more healthy recipes? Try our blue smoothie bowl inspired by Great White restaurant in Venice Beach, California!