Loaded Greek Eggplant Dip

Loaded Greek Eggplant Dip is a low carb, Mediterranean style 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!

Loaded Greek Eggplant Dip [Baba Ganoush]

Everyone needs 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 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.

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.

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

Baba Ganoush Eggplant Dip Ingredients

For the puree:

• eggplant
• extra virgin olive oil
• lemon juice
• tahini
• 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 (fitted with the chopping/mixing dough blade)
• airtight storage container

Looking for more healthy dip recipes?

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

Herbed White Bean Artichoke Dip uses canned beans and artichokes, so you can whip it up in a flash.

Creamy Avocado Ranch Dressing and Dip is a quick and easy blender dip/dressing for any occasion.

Print REcipe

5 from 6 votes

Loaded Greek Eggplant Dip [Baba Ganoush]

Loaded Greek Eggplant Dip is a low carb, Mediterranean style baba ganoush topped with kalamata olives, capers, pine nuts, and fresh herbs. It's so easy to bake eggplant, blend it with a few ingredients, and load it up with beautiful toppings!

Course Appetizer

Cuisine Mediterranean

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 1/2-cup servings

Calories 140kcal

Author Traci Antonovich

TOOLS NEEDED

• Food Processor

Ingredients

For the puree:

• 1 large Eggplant
• 1 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Lemon Juice
• 2 Tbsp Sesame Tahini
• 1 clove Garlic
• 1/4 tsp Kosher Salt
• 1/8 tsp Black Pepper

For the topping:

• 2 Tbsp Kalamata olives
• 1 Tbsp Capers
• 1 Tbsp Pine nuts
• 1 tsp Extra Virgin Olive Oil
• 1 tsp Parsley
• 1 tsp Chives
• squeeze Lemon

Instructions

• Preheat oven to 400 °
• Pierce EGGPLANT 1/2” 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.

RECIPE NOTES

Yield: 2 cups

Serving size: 1/2 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

Nutrition Facts

Loaded Greek Eggplant Dip [Baba Ganoush]

Amount Per Serving (0.5 cup)

Calories 140 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 1g6%

Sodium 272mg12%

Potassium 311mg9%

Carbohydrates 9g3%

Fiber 4g17%

Sugar 4g4%

Protein 2g4%

Vitamin A 40IU1%

Vitamin C 5.9mg7%

Calcium 21mg2%

Iron 0.7mg4%

* Percent Daily Values are based on a 2000 calorie diet.

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Traci Antonovich

Recipe author and food photographer at The Kitchen Girl

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

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