Whipped Eggplant Dip with Broccoli | Caitlin Jesson
Whipped Eggplant Dip with Broccoli
15 mins prepServes 6
A delightful whipped eggplant dip served with crispy roasted broccoli and pesto, perfect for a dinner party. This dish transforms simple ingredients into a gourmet delight, complementing the eggplant's richness with charred broccoli and fresh flavors.
1: Preheat the oven to 400°F.
2: Cut small eggplants in half or large into quarters and drizzle with olive oil. Place flesh side down on a parchment lined baking sheet.
3: Cut the top off of the head of garlic, drizzle with olive oil, wrap in foil and place on baking sheet cut side up.
4: Roast for one hour until garlic and eggplant are very soft, then remove and cool.
5: Reduce oven heat to 350°F.
6: Add broccoli to the baking sheet, drizzle with olive oil, season lightly with salt, and roast until tender and lightly charred, about 25-30 minutes. Toss in pesto until evenly coated.
7: Scrape the flesh of the eggplant into a food processor, discard the peel. Squeeze roasted garlic into the processor.
8: Add tahini, lemon juice, cumin, smoked paprika, salt and one ice cube, and process until smooth and creamy.
9: Spread whipped eggplant onto a serving dish, drizzle with olive oil, and sprinkle with paprika.
10: Layer on roasted broccoli, top with fresh parsley, chilis, and toasted pine nuts.
