Loaded Greek Eggplant Dip

This Loaded Greek Eggplant Dip is the low carb cousin to baba ganoush made with only five ingredients! There’s no tahini, and all those savory sprinkles are optional, but highly recommended!

Loaded Greek Eggplant Dip

Here’s an eggplant dip that’s very similar to Baba Ganoush, but there’s no tahini in it, so it magically becomes the most diet-accommodating dip…on the planet!

Everyone need a good eggplant dip recipe, right?

This one is creamy and smooth on the bottom, and loaded with texture and savory sprinkles on the top.

Even if you’re not vegan, or GF, or paleo, or low carb, or whole 30…this dip IS!

These diet bonuses are often inadvertent outcomes of my ingredient preferences and recipe style.

That’s my jam…and I love the challenge of developing recipes that help my readers enjoy plant-based food, whether they’re restricted or not.

How do you cook eggplant?

Eggplant is not difficult to cook. It really is this easy:

1. Get an eggplant
2. Pierce through the flesh a bunch of times with a knife or fork
3. Rub oil on the surface
4. Bake it in the oven (or grill during summer months)
5. Cool, peel, and remove stem

That’s it! Of course, you can get more detailed instructions in the recipe below.

How do you make eggplant dip?

1. Add roasted, peeled, eggplant to food processor
2. Add olive oil, lemon juice, garlic, salt, and pepper
3. Pulse until it’s well-blended
4. Chill…and devour!

To serve, grab your favorite plate and schmear it on…just like the pros!

Eggplant Dip Ingredients (see full recipe below):

For the puree:

• eggplant
• extra virgin olive oil
• lemon juice
• garlic clove
• salt and pepper

Optional toppings:

• Kalamata olives
• capers
• pine nuts
• olive oil
• parsley
• chives
• lemon

Kitchen tools I use for this recipe:

• chef knife and cutting board
• baking sheet
• food processor
• airtight storage container

Looking for more healthy dip recipes?

Guiltless French Onion Dip is secretly healthy, made with nonfat Greek yogurt and dried onions.

Skinny Hummus With Zero Tahini is exactly that. It has no tahini, which makes it skinny.

White Bean Artichoke Spread uses canned beans and artichokes, so you can whip it up in a flash!

Traci Antonovich

Yields 2 cups

Loaded Greek Eggplant Dip

A low carb eggplant dip with optional toppings (olives, pine nuts, capers, olive oil, and fresh herbs)

10 minPrep Time

20 minCook Time

30 minTotal Time

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5 based on 6 review(s)

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Ingredients

For the puree:
• 1 large Eggplant (oiled skin, pierced with knife)
• 1 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Lemon Juice
• 1 large clove Garlic (grated)
• 1/8 tsp salt
• Black Pepper
For the topping:
• Kalamata olives
• Capers
• Pine nuts
• Olive Oil
• Parsley
• Chives
• Lemon

Instructions

Preheat oven to 400 °

Pierce EGGPLANT 1/2” deep in several spots with a pairing knife; lightly coat surface with OLIVE OIL.

Bake 15-20 minutes until flesh is softened; gently remove and allow to cool to room temperature; peel skin and cut off stem; discard both.

In a food processor, add cooked EGGPLANT, OLIVE OIL, LEMON JUICE, GARLIC, SALT, and PEPPER; pulse to combine to desired texture.

Refrigerate; when ready to serve, smear chilled puree on a plate, garnish with recommended toppings.

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Traci Antonovich

Recipe author and content creator at The Kitchen Girl

Smart, affordable eating happens HERE. I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips.

About my recipes: Minimal meat & more plants!

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