Preheat oven to 425 degrees. Cut the top off the eggplant then cut in half, longways. Coat with a drizzle of olive oil and salt.
Roast for 30-40 minutes until soft and golden brown. Let cool for another 30 minutes at least then peel the skin off. Feel free to scoop out the seeds if you’d like to make the dip smoother.
In a food processor or blender, add the eggplant, creme fraiche, olive oil, garlic and a generous pinch of salt. Blend or pulse until combined. Season to taste and serve with a drizzle of olive oil on top and of course, pita bread 🙌🏼