This Loaded Greek Eggplant Dip is the Mediterranean cousin to baba ganoush. There’s no tahini and there’s a big party happening on the roof of this number. Guess what else? It’s vegan, GF, and paleo! And heyyy, if you’re not restricted, don’t think this isn’t for you, because you’ll miss out…and we simply can’t have that!
Loaded Greek Eggplant Dip
This dip, yo! You need this dip in your life! It’s creamy and smooth on the bottom, and loaded with texture and flavor party on the top.
You need this dip…even if you’re not vegan, or GF, or paleo.
If you follow my recipes, you know that those dietary bonuses are usually inadvertent outcomes of my ingredient preferences.
This simply means I’m not so restricted, but I love the challenge of developing and testing recipes that help all of my readers enjoy plant-inspired food, restrictions or not.
That’s my jam!
So, how do you cook eggplant?
Eggplant is not difficult to cook. It really is this easy:
- Get an eggplant
- Pierce through the flesh a bunch of times with a knife or fork
- Rub oil on the surface
- Bake it in the oven (or grill during summer months)
- Cool, peel, and remove stem
That’s it! Of course, you can get more detailed instructions in the recipe below.
Ok, so how do you make eggplant dip (or baba ganoush)?
Here’s what I do:
- Add roasted, peeled, eggplant to food processor
- Add olive oil, garlic, salt, and pepper
- Pulse until it’s the consistency you like
- Chill
To serve, grab your favorite plate and schmear it on…just like the pros!
Ingredients you’ll need for Loaded Greek Eggplant Dip (see full recipe below for amounts):
For the puree:
- 1 large eggplant (oiled skin, pierced with knife)
- 1 tbsp extra virgin olive oil
- 1 large clove garlic (grated)
- 1/8 tsp salt
- black pepper
For the topping:
- Kalamata olives
- capers
- pine nuts
- olive oil
- parsley
- chives
- lemon
Kitchen tools I use for this recipe:
Looking for more healthy dips or appetizers?
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!
* Note: This post has affiliate product links, which means I earn commissions when you buy products through the links (at no extra cost to you). THANK YOU for supporting The Kitchen Girl.
Yields 2 cups
Roasted eggplant dip topped with kalamata olives, pine nuts, capers, olive oil, and fresh herbs. (Bonus: vegan GF paleo)
10 minPrep Time
20 minCook Time
30 minTotal Time
Save Recipe5 based on 6 review(s)
Ingredients
- 1 large Eggplant (oiled skin, pierced with knife)
- 1 Tbsp Extra Virgin Olive Oil
- 1 large clove Garlic (grated)
- 1/8 tsp salt
- Black Pepper
- 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, 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.
Traci Antonovich
About my recipes: Minimal meat & more plants!
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