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Home » Recipes » Dips, Dressings, and Salsa

Published: Apr 14, 2018 · Updated: Dec 30, 2020 by The Kitchen Girl

Loaded Greek Eggplant Dip

This post may contain affiliate links. Please read my disclosure policy.
5 from 7 votes
Jump To Recipe

Loaded Greek Eggplant Dip is a Mediterranean baba ganoush topped with kalamata olives, capers, and toasted pine nuts. It's so easy to bake an eggplant, blend it in a food processor, chill, and serve it loaded with beautiful toppings!

Greek eggplant dip spread on blue plate with crackers.

Everyone needs a good eggplant dip recipe, right? This loaded baba ganoush is creamy and smooth on the bottom, and loaded with texture and savory sprinkles on the top. Even if you’re not dedicated to vegan, GF, or low carb...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.

Greek eggplant dip spread on blue plate with crackers.
Table of Contents hide
1) Baba Ganoush Eggplant Dip Ingredients
2) How do you cook eggplant?
3) How to make eggplant dip or baba ganoush
4) Optional toppings for eggplant dip
5) Grab these easy dip recipes
6) Loaded Greek Eggplant Dip [Baba Ganoush]

Baba Ganoush Eggplant Dip Ingredients

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

How do you cook eggplant?

Preheat oven to 400°.

Step 1: Pierce through eggplant flesh several times with a knife or fork.

Step 2: Rub olive oil on the surface.

Step 3: Bake 15-20 minutes until flesh softens. (You can grill it during summer months)

Step 4: Cool, peel, and remove stem.

*Grab the full recipe below

How to make eggplant dip or baba ganoush

Step 1: Add roasted, peeled, eggplant to food processor

Step 2: Add olive oil, lemon juice, garlic, salt, and pepper

Step 3: Pulse until it's well-blended.

Step 4: Store in an airtight container and chill.

Eggplant dip in food processor

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

Greek eggplant dip spread on blue plate

Optional toppings for eggplant dip

  • 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 (fitted with the chopping/mixing dough blade)
  • airtight storage container

Grab these easy dip recipes

  • Instant Pot Spinach Artichoke Dip
  • Loaded Black Bean Dip
  • Baked Spinach Artichoke Dip
  • Guiltless French Onion Dip
  • Herbed White Bean Artichoke Dip
  • Creamy Avocado Ranch Dressing and Dip
Low carb Loaded Greek Eggplant Dip is a Mediterranean style baba ganoush topped with kalamata olives, capers, and pine nuts #vegan #paleo #glutenfree #babaganoush #appetizer #eggplantdip #lowcarb

Loaded Greek Eggplant Dip [Baba Ganoush]

Loaded Greek Eggplant Dip is a Mediterranean baba ganoush topped with kalamata olives, capers, and toasted pine nuts. It's so easy to bake an eggplant, blend it in a food processor, chill, and serve it loaded with beautiful toppings!
5 from 7 votes
Print Pin
Prep: 10 minutes
Cook: 20 minutes
Total Time: 30 minutes
Yield: 4 ½-cup servings
Author: Traci The Kitchen Girl

Ingredients

For the puree:

  • 1 large Eggplant
  • 1 tablespoon Extra Virgin Olive Oil
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Sesame Tahini
  • 1 clove Garlic
  • ¼ teaspoon Sea Salt
  • ⅛ teaspoon Black Pepper

For the topping:

  • 2 tablespoons Kalamata olives
  • 1 tablespoon Capers
  • 1 tablespoon Pine nuts
  • 1 teaspoon Extra Virgin Olive Oil
  • 1 teaspoon Parsley
  • 1 teaspoon Chives
  • squeeze Lemon

Equipment

  • Food Processor

Instructions
 

  • Preheat oven to 400 °
  • Pierce EGGPLANT ½” deep in several spots with a paring knife; lightly coat surface with OLIVE OIL.
  • Bake 15-20 minutes until flesh is softened; gently remove and allow to cool to room temperature; remove skin and stem, discarding both.
  • In a food processor fitted with the chopping/mixing dough blade attachment, add cooked EGGPLANT, OLIVE OIL, LEMON JUICE, TAHINI, GARLIC, SALT, and PEPPER; pulse to combine to desired texture.
  • Refrigerate; when ready to serve, smear chilled puree on a plate, garnish with KALAMATA OLIVES, CAPERS, PINE NUTS, EXTRA VIRGIN OLIVE OIL, PARSLEY, CHIVES, and squeeze of LEMON.
Tried this recipe? I'd love your review!Visit the comments below and tell me how it went.

Traci's Recipe Tips

Yield: 2 cups
Serving size: ½ cup
Nutrition facts are provided as a courtesy, and are estimates based on unbranded ingredients acquired from a nutrition database. For accurate calculations, please refer to brand packaging information and consult your nutritionist.

Nutrition

Serving: 0.5cup | Calories: 140kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 272mg | Potassium: 311mg | Fiber: 4g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 5.9mg | Calcium: 21mg | Iron: 0.7mg

Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.

Course Appetizer
Cuisine Mediterranean
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(top) Greek eggplant dip spread on blue plate with crackers (bottom) title text
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About The Kitchen Girl

Hi! I'm Traci and I'm sharing my easy recipes with everyday ingredients, straightforward instructions, and ALL the flavor. We have food for every occasion. Start with my easy dinner recipes and eat happy tonight!

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Comments

  1. Dina says

    October 20, 2019 at 8:33 am

    Those crackers look delicious can you give me the brand and type.
    Many Thanks
    Dina

    Reply
    • Traci Antonovich says

      October 21, 2019 at 7:28 am

      Hi Dina...they're Mary's Gone Crackers. Gluten-free...and aren't they pretty? 🙂

  2. Soniya says

    March 29, 2018 at 9:27 am

    5 stars
    I have my goodness!! I am a eggplant lover and this looks so creamy and delicious!!

    Reply
    • Traci Antonovich says

      March 29, 2018 at 12:06 pm

      Thanks Soniya...that makes two of us! 🙂

  3. Swati says

    March 29, 2018 at 8:41 am

    I love eggplants and I have an eggplant sitting in my fridge . I was wondering what to do with that and here comes your recipe . Going to try your recipe , thanks for sharing!

    Reply
    • Traci Antonovich says

      March 29, 2018 at 12:05 pm

      Yay Swati! I love when that happens! 🙂 Hope you love it!

  4. Sara Lehman says

    March 29, 2018 at 8:06 am

    5 stars
    This looks super delicous! I love the flavor of eggplant!

    Reply
    • Traci Antonovich says

      March 29, 2018 at 12:04 pm

      Yay! Thanks Sara 🙂

  5. linda spiker says

    March 29, 2018 at 6:53 am

    5 stars
    I have only cooked with eggplant once, in Italy. I need to try this recipe! Looks delish!

    Reply
    • Traci Antonovich says

      March 29, 2018 at 12:04 pm

      Thanks so much, Linda! Yes, it's super easy...this would be a great recipe for that 🙂

  6. Regina says

    November 13, 2017 at 9:39 am

    5 stars
    I am a huge fan of baba ganoush and I am sure I will love this cousin of it! Your serving plate looks amazing too

    Reply
    • Traci Antonovich says

      November 13, 2017 at 12:06 pm

      Thanks so much Regina! Yeah, I love any excuse to break out that plate and use it. I picked it up at a thrift store and am working on hunting down the artist 🙂

  7. sue | theviewfromgreatisland says

    November 13, 2017 at 9:10 am

    What a great alternative to the same old hummus this holiday season, it looks so delicious!

    Reply
    • Traci Antonovich says

      November 13, 2017 at 12:01 pm

      Hey thanks Sue! Yep, that was the goal...to switch things up a bit from the usual 🙂

  8. Ginny McMeans says

    November 13, 2017 at 9:01 am

    5 stars
    How fun to add toppings to the dip. Why not! Looks delicious.

    Reply
    • Traci Antonovich says

      November 13, 2017 at 12:00 pm

      Hey thanks! I do love all of the texture it creates!

  9. Ben Myhre says

    November 13, 2017 at 8:41 am

    Now I know what baba ganoush is! And who doesn't like to say "baba ganoush".

    Reply
    • Traci Antonovich says

      November 13, 2017 at 11:58 am

      Haha well, this is only baba ganoush's Mediterranean cousin with all those toppings. I do recommend the traditional stuff too...any day!

    • Julie says

      June 18, 2020 at 8:30 am

      Just curious how do think roasted red peppers would be as a topper just a few diced

    • The Kitchen Girl says

      June 18, 2020 at 11:57 am

      Roasted red peppers would be fabulous on this dip

  10. Elaine @ Dishes Delish says

    November 13, 2017 at 8:06 am

    5 stars
    Mmmm. Your loaded Greek eggplant dip looks so delicious! I love all types of dips and really enjoy eggplant! I can't wait to make your recipe!

    Reply
    • Traci Antonovich says

      November 13, 2017 at 11:57 am

      So glad to hear it, Elaine! And thank you...I'm a fan of this one for sure 🙂 Hope you love it!

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