Whipped Eggplant Recipe

Roast the eggplants

Preheat oven to 450°F (230°C). Prick the eggplants a few times with a fork to prevent bursting. Place whole eggplants on a foil-lined baking sheet and roast 35–45 minutes, turning once, until the skins are charred and the flesh is very soft and collapsing.

Cool and drain

Remove roasted eggplants to a bowl and cover with plastic wrap or a lid for 10 minutes to steam — this loosens the skin. When cool enough to handle, peel away and discard skins and core; transfer flesh to a fine-mesh sieve set over a bowl and let drain 10 minutes to remove excess liquid. Lightly press to extract additional moisture, discarding liquid.

Flavor and whip

Transfer drained eggplant flesh to a food processor. Add 2 tablespoons olive oil, garlic cloves, lemon juice, Greek yogurt (or labneh), smoked paprika, kosher salt, and black pepper. Pulse to combine, then run processor until very smooth and whipped, about 1–2 minutes. Taste and adjust salt, lemon, or yogurt for tang/creaminess. If mixture is too thick, add up to 1 tablespoon water or olive oil to reach a silky consistency.

Prepare the aromatics and proteins

In a small skillet over medium heat, add neutral oil. When hot, add finely minced shallot and garlic and cook 1–2 minutes until fragrant and translucent but not browned. Add dried shrimp and minced ham/prosciutto and cook 1–2 minutes more, stirring, until the mixture is aromatic and slightly crisp. Remove from heat.

Finish the sauce

Stir in Calabrian chiles (or paste), soy sauce, rice wine (or sherry), and sesame oil into the warm mixture. Allow flavors to bloom for 2 minutes. Taste and adjust: add a pinch of sugar if too sharp, or another 1/2 tsp soy for saltiness. Let the XO sauce rest a few minutes to meld.

Spoon the whipped eggplant into a shallow serving bowl and smooth the top with the back of a spoon, creating a small well in the center.

Spoon 2–3 tablespoons of the warm Calabrian XO sauce into the well atop the whipped eggplant (reserve extra sauce for serving). The warm oil and aromatics will slightly melt into the eggplant for contrast.

Drizzle remaining 1 tablespoon extra virgin olive oil around the edge, sprinkle chopped parsley or chives and toasted sesame seeds on top. Serve at room temperature with grilled pita, crostini, or fresh vegetables.