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.
Loaded Greek Eggplant Dip [Baba Ganoush]
TOOLS NEEDED
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
Nutrition
Traci Antonovich
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Dina says
10/20/2019 at 8:33 amThose crackers look delicious can you give me the brand and type.
Many Thanks
Dina
Traci Antonovich says
10/21/2019 at 7:28 amHi Dina…they’re Mary’s Gone Crackers. Gluten-free…and aren’t they pretty? 🙂
Soniya says
03/29/2018 at 9:27 amI have my goodness!! I am a eggplant lover and this looks so creamy and delicious!!
Traci Antonovich says
03/29/2018 at 12:06 pmThanks Soniya…that makes two of us! 🙂
Swati says
03/29/2018 at 8:41 amI 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!
Traci Antonovich says
03/29/2018 at 12:05 pmYay Swati! I love when that happens! 🙂 Hope you love it!
Sara Lehman says
03/29/2018 at 8:06 amThis looks super delicous! I love the flavor of eggplant!
Traci Antonovich says
03/29/2018 at 12:04 pmYay! Thanks Sara 🙂
linda spiker says
03/29/2018 at 6:53 amI have only cooked with eggplant once, in Italy. I need to try this recipe! Looks delish!
Traci Antonovich says
03/29/2018 at 12:04 pmThanks so much, Linda! Yes, it’s super easy…this would be a great recipe for that 🙂
Regina says
11/13/2017 at 9:39 amI am a huge fan of baba ganoush and I am sure I will love this cousin of it! Your serving plate looks amazing too
Traci Antonovich says
11/13/2017 at 12:06 pmThanks 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 🙂
sue | theviewfromgreatisland says
11/13/2017 at 9:10 amWhat a great alternative to the same old hummus this holiday season, it looks so delicious!
Traci Antonovich says
11/13/2017 at 12:01 pmHey thanks Sue! Yep, that was the goal…to switch things up a bit from the usual 🙂
Ginny McMeans says
11/13/2017 at 9:01 amHow fun to add toppings to the dip. Why not! Looks delicious.
Traci Antonovich says
11/13/2017 at 12:00 pmHey thanks! I do love all of the texture it creates!
Ben Myhre says
11/13/2017 at 8:41 amNow I know what baba ganoush is! And who doesn’t like to say “baba ganoush”.
Traci Antonovich says
11/13/2017 at 11:58 amHaha well, this is only baba ganoush’s Mediterranean cousin with all those toppings. I do recommend the traditional stuff too…any day!
Elaine @ Dishes Delish says
11/13/2017 at 8:06 amMmmm. 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!
Traci Antonovich says
11/13/2017 at 11:57 amSo glad to hear it, Elaine! And thank you…I’m a fan of this one for sure 🙂 Hope you love it!