Loaded Greek Eggplant Dip is a Mediterranean appetizer 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!
Everyone needs a good eggplant dip recipe, right? This loaded dip 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.
If you love easy Mediterranean recipes, this chopped Greek chickpea salad will become your go-to side or salad for every occasion!
Greek 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
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!
Optional toppings for eggplant dip
- Kalamata olives
- capers
- pine nuts
- olive oil
- parsley
- chives
- lemon
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
Loaded Greek Eggplant Dip
INGREDIENTS
For the puree:
- 1 large Eggplant
- 1 tablespoon Extra Virgin Olive Oil
- 2 tablespoons Lemon Juice
- 2 tablespoons Sesame Tahini
- 1 clove Garlic, minced
- 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
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.
Traci's Recipe Notes
Equipment
- 7-cup food processor or blender
NUTRITION
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.
Dina says
Those crackers look delicious can you give me the brand and type.
Many Thanks
Dina
Traci Antonovich says
Hi Dina...they're Mary's Gone Crackers. Gluten-free...and aren't they pretty? 🙂
Soniya says
I have my goodness!! I am a eggplant lover and this looks so creamy and delicious!!
Traci Antonovich says
Thanks Soniya...that makes two of us! 🙂
Swati says
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!
Traci Antonovich says
Yay Swati! I love when that happens! 🙂 Hope you love it!
Sara Lehman says
This looks super delicous! I love the flavor of eggplant!
Traci Antonovich says
Yay! Thanks Sara 🙂
linda spiker says
I have only cooked with eggplant once, in Italy. I need to try this recipe! Looks delish!
Traci Antonovich says
Thanks so much, Linda! Yes, it's super easy...this would be a great recipe for that 🙂
Regina says
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
Traci Antonovich says
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 🙂
sue | theviewfromgreatisland says
What a great alternative to the same old hummus this holiday season, it looks so delicious!
Traci Antonovich says
Hey thanks Sue! Yep, that was the goal...to switch things up a bit from the usual 🙂
Ginny McMeans says
How fun to add toppings to the dip. Why not! Looks delicious.
Traci Antonovich says
Hey thanks! I do love all of the texture it creates!
Ben Myhre says
Now I know what baba ganoush is! And who doesn't like to say "baba ganoush".
Traci Antonovich says
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
Just curious how do think roasted red peppers would be as a topper just a few diced
The Kitchen Girl says
Roasted red peppers would be fabulous on this dip
Elaine @ Dishes Delish says
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!
Traci Antonovich says
So glad to hear it, Elaine! And thank you...I'm a fan of this one for sure 🙂 Hope you love it!