When I lined up at the streetfront reception to try and get into Santa Monica’s sought-after Elephanté restaurant and bar, I didn’t realise what was about to unfold.
Firstly, it was Sunday at about 5pm and while myself, and two others who’d arrived at the same time as me, were allowed to step forward and into the elevator to take us up to the 3rd floor restaurant, there was not going to be a table for over an hour. “You can try the bar”, they said. “It’s first come, first served.”
The open plan restaurant, dotted with couches and low tables, surrounded by dining tables and chairs and a central bar area towards the sea views, was packed. There were so many beautiful people pressed against each other, that I did a quick circuit, took some photos and realised that I was not going to be to able to penetrate the three-deep pretties to order a drink.
Never mind, I have tomorrow.
So back I went on Monday, this time I decided to put my name down for 3.30pm. No problem.
I was flying out to New Zealand that night and had a late check out from the really cool Pierside Hotel, literally across the street from the entrance to the Santa Monica Pier, and about two and half blocks from Elephanté.
So I put my luggage into their storage, and walked down Second Street to Elephanté, this time with a booking and feeling ever so smug.
Mondays are a great day to visit. All the locals are at work, or the gym, and I whiled away a couple of hours in the sun on the balcony, with a peep of the famous Pier.
Elephanté’s whipped eggplant (aubergine) dip is legendary. They serve it with a big pillow of puffed bread. I haven’t mastered the latter, but thanks to the waitress telling me the ingredients, and finding some random Elephanté copycat recipes online that included tahini (not in the original!), I reckon I’ve nailed it.
Elephanté Whipped Eggplant copycat recipe to make at home
Ingredients
- 3 Eggplants
- Extra Virgin Olive Oil (I used mild as I didn’t have any EVOO, but extra virgin would taste better)
- 3-5 Garlic Cloves, depending on your taste
- Sea Salt
- 6 Tablespoons of Creme Fraiche
The method is below, but you can probably just about figure it out with my step-by-step photos!
Method
Heat oven to 200˚C (400˚F). Line a tray with baking paper.
Cut the tops off the eggplants and slice in half lengthwise. Score with a sharp knife to allow the oil and salt to soak in while roasting. Drizzle generously with olive oil and sprinkle with coarse salt. Peel and scatter the garlic cloves on or around the eggplants.
Roast for 30-40 minutes, skin side down for half the time, then turn them over to allow the flesh to caramelise.
When cool, scrape the flesh from the eggplant with the garlic cloves into a food processor. For the super smooth texture Elephanté achieves, you’ll need to remove the seeds. (I removed most, and tried pressing the dip through a sieve at the end, but the seeds still got through!)
Add 2 tablespoons of olive oil, the creme fraiche and a good grind of extra sea salt to taste (can use Kosher salt or any type of coarse salt you prefer).
When you’ve reached your desired texture, put into a container in the fridge for at least an hour to chill before serving.
Serve with crackers, any type of bread or raw vegetables.
You might like to try some of my other recipes I’ve picked up on my travels?
Coconut chilli prawns from Fiji
No-bake ginger slice, and very moreish, from New Zealand
Raw fish salad (Kokoda) from Fiji, also known as Poisson Cru (raw fish salad) from Tahiti, or Cerviche in South America
