Loaded Greek Eggplant Dip is a Mediterranean 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!
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.
Yield: 2 cupsServing size: 1/2 cupNutrition 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.