Whipped Eggplant Dip Recipe

Prepare and roast eggplants

Preheat oven to 160°C (325°F). Prick the eggplants with a paring knife several times. Place whole eggplants on a sheet tray and roast 35–45 minutes until very soft and collapsed, turning once halfway. Alternatively, you can char on a hot grill until skins blacken and flesh softens.

Scoop and confit

When cool enough to handle, halve the eggplants lengthwise and scoop flesh into a colander. Let drain 10 minutes to remove excess liquid. In a small ovenproof baking dish or skillet large enough to hold the flesh, combine the drained eggplant flesh with 200 ml olive oil, smashed garlic cloves, thyme sprigs and bay leaves. Season with 2 tsp kosher salt and 1 tsp black pepper. Stir to coat.

Slow-cook

Cover the dish tightly with foil and bake at 150°C (300°F) for 45–60 minutes until the mixture is very tender and flavors have melded. Remove bay leaves and thyme stems. Stir in 1 tablespoon lemon zest and let cool slightly.

Whip

Transfer the confit eggplant (including any oil and garlic) to a food processor. Pulse to combine, then process 30–60 seconds until mostly smooth but still with some texture. Scrape down sides as needed. Taste and adjust seasoning with more salt or lemon zest if desired. Set aside to cool to room temperature.

While eggplant is cooking, make the garlic crème fraîche. In a bowl combine 250 g crème fraîche, 2 finely grated garlic cloves, 1 tablespoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper. Whisk until smooth and refrigerate until ready to assemble so flavors meld. Taste after 15 minutes and adjust seasoning.

Make the tapenade by placing 120 g pitted Kalamata olives, 1 tablespoon rinsed capers, 2 anchovy fillets (if using), 2 tablespoons parsley, 2 tablespoons olive oil, 1/2 tablespoon lemon juice and 1/4 teaspoon black pepper into a small food processor or blender. Pulse until coarsely chopped but not a paste — you want a spreadable texture. Taste and adjust salt/acid (capers and anchovies are salty; add more lemon if needed). Transfer to a bowl.

Heat a grill pan or skillet over medium-high heat. Brush both sides of each bread slice lightly with olive oil (about 2 tablespoons total). Grill bread 1–2 minutes per side until char marks appear and slices are crisp but still slightly chewy. While hot, lightly sprinkle smoked paprika if using.

To assemble the dip for service: spread a generous layer (about 1/3 cup) of the whipped eggplant onto a serving plate or shallow bowl. Make a shallow well in the center and spoon 2–3 tablespoons of garlic crème fraîche into the well. Spoon 1–2 tablespoons of tapenade over or alongside the crème fraîche, or dot around the eggplant. Drizzle a little of the reserved confit oil around the plate for gloss and extra flavor.

Finish with a scattering of microgreens or chopped parsley and a pinch of flaky sea salt. Serve immediately with grilled country bread on the side for scooping.