Greek Eggplant Dip

Greek Eggplant Dip

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Nancy Lopez


This is another easy put-together recipe for friends and family. I like that it has no dairy and even Vegetarians will like the simplicity of this dip.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 1 large
  • 1 clove
    garlic, chopped
  • 1 medium
    onion, diced
  • 1 Tbsp
    parsley, chopped
  • 1 large
    tomato, chopped
  • 1 tsp
    italian seasoning
  • ·
    olive oil, extra virgin
  • ·
    greek olives (optional)

How to Make Greek Eggplant Dip


  1. Pierce the eggplant with a fork several times and bake at 350 degrees for 1 hour. Cool and then chop eggplant.
  2. In a food processor add eggplant, garlic, onion, parsley, tomato and Italian seasonings. Mix ingredients and drizzle extra virgin olive oil into the bowl while food processor is on. Drizzle just enough to incorporate all the ingredients.
  3. Refrigerate for about 30 minutes. Top with olives (optional). Serve with crackers or bread.

Printable Recipe Card

About Greek Eggplant Dip

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Greek

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