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!
Servings 4 1/2-cup servings
Calories 140kcal
Equipment
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.
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
Serving: 0.5cup | Calories: 140kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 1g | Sodium: 272mg | Potassium: 311mg | Fiber: 4g | Sugar: 4g | Vitamin A: 40IU | Vitamin C: 5.9mg | Calcium: 21mg | Iron: 0.7mg