This dip ruined all others for me.
There’s this whipped eggplant at Elephante in Santa Monica. It’s ultra creamy, smoky, and paired with their puccia bread, it’s actually addicting.
Since I live too far from LA to have it whenever I crave it, I became determined to remake it at home.
Of course, I added a little desi flair: creamy baba ganoush meets herby green chutney. It’s the kind of dip you accidentally make a meal out of.
Chutney Whipped Eggplant Dip
Cook Time: 45 minutes
Total Time: 60 minutes
Serves: 4–6
Equipment Needed: Sheet pan, parchment paper, blender
INGREDIENTS
//whipped baba ganoush
1 large eggplant
2 tbsp Bertolli Dress & Drizz Extra Virgin Olive Oil, plus more for drizzling
2 cloves garlic, peeled
2 tbsp tahini
3 oz full-fat cream cheese (block, softened)
1½ oz full-fat Greek yogurt
1 tsp maple syrup
Juice of ½ lemon
Salt and pepper, to taste
//green chutney
1 bunch cilantro
1 cup mint
1/2 yellow onion
3/4 tsp ground cumin
1/2 green chili (adjust based on spice preference)
2 tsp minced garlic
1 tsp minced ginger
1 1/2 Tbsp lemon juice
2-3 tbsp Bertolli Dress & Drizz Extra Virgin Olive Oil
1/4 tsp salt
//garnish
chili powder
Bertolli Dress & Drizz Extra Virgin Olive Oil
DIRECTIONS
Preheat oven to 425°F (220°C).
Slice eggplant in half lengthwise. Use a knife to slash the flesh in a crosshatch pattern and drizzle the cut sides with Bertolli EVOO and season lightly with salt.
Place the halves skin-side up on a parchment-lined sheet pan and roast for about 40 minutes, until the flesh is completely soft and collapsed.
Optional: Switch the oven to broil for 1–2 minutes to char the skin, replicating that grilled smoky flavor.
Let cool, then scoop out the flesh and discard skin and excess seeds.
In a blender, blend the whipped baba ganoush ingredients until smooth.
In a separate blender, blend the green chutney ingredients until smooth.
Spread the whipped eggplant onto a shallow plate, using the back of a spoon to create a well in the center. Spoon the chutney into the well.
Top with extra Bertolli Dress & Drizz Olive Oil and a sprinkle of chili powder.
Serve immediately with warm naan, pita, or toasted sourdough.
Store in an airtight container for up to 3 days in the fridge. Best served slightly chilled (for a thicker consistency) or at room temp.
