Simple and flavorful, this Greek Eggplant Dip shines with hints of lemon and garlic. It’s also keto friendly and vegan!
Melitzanosalata Greek Eggplant Dip
Any eggplant lovers here?
I have been on the lookout for more delicious ways to cook eggplant for years now! Eggplant can seem intimidating — how to prepare it? Will kids love it? Will it turn out mushy?
That’s why I love this easy Greek-inspired eggplant dip recipe — it’s a few simple ingredients that you likely already have on hand. You can whip it up in just a few minutes. And you pretty much can’t mess up!
The Greek name for this dip is Melitzanosalata, which means egg plant salad. I would describe it as similar in texture to guacamole, and it really is more of a dip than a traditional salad.
We tried to make this as close to authentic as possible, though our version may be slightly different than what you’d get at a Greek restaurant. And that’s ok! It’s a great way to try simple Greek flavors at home!
Traditionally you would roast or grill the eggplant, but we sautéed to make this a one pot dish. The flavors will still be on point, but it makes it just a smidge easier to prepare!
Related: Try this tangy dip with our crispy Keto Chicken Chips! They’re a delicious low carb alternative to potato chips!
What is the Difference Between Melitzanosalata and Baba Ganoush?
At first glance, Melitzanosalata seems very much like Baba Ganoush, another classic eggplant dip. While they are indeed similar, there is one distinct difference between the two, which is the addition of tahini to Baba Ganoush. Tahini is a sesame paste with a strong flavor, sometimes it may even taste slightly bitter, which almost masks the flavor of the eggplant itself.
Melitzanosalata, on the other hand, has minimal ingredients so all you taste is eggplant — or rather, an enhanced version of eggplant! The garlic and lemon really makes the eggplant shine!
Another difference is texture. Sometimes Baba Ganoush is blended smooth, whereas, the eggplant is intentionally left in larger chunks in Melitzanosalata.
The point is to see, taste, and love the eggplant!
Greek Eggplant Dip Ingredients
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- Olive Oil
- Eggplant — We used a purple eggplant, but I’ve also seen versions of this recipe that use white eggplant
- Onion — Small onion
- Garlic Cloves — minced
- Lemon Juice — You’ll need one lemon’s worth
- Chipotle Hot Sauce — optional, if you like an extra kick
- Salt and Pepper — to taste
Kitchen Tools Used
How to Make Melitzanosalata
Chop eggplant and mince garlic while skillet heats up.
When pan is hot, add olive oil to coat the pan. Add eggplant, onion, and minced garlic and stir. Cook for 10 minutes, stirring occasionally, until the eggplant softens and starts to brown.
If using chipotle hot sauce, add this now, along with salt and pepper. Stir to combine, then reduce heat to medium-low.
Continue cooking for 30 more minutes, stirring every few minutes, until the eggplant cooks down. It will start to become slightly sticky as it caramelizes.
Remove pan from heat and squeeze lemon juice on top of the eggplant. Stir to mix, then transfer to serving dish.
How to Store Your Leftovers
This dip is best enjoyed immediately, though you can refrigerate any leftovers for later. It probably would be best to use within a day or two.
Traditionally, Melitzanosalata might be served with pita or flatbread, though that’s a no-go on keto!
- Chopped fresh veggies
- Our Keto Garlic Bread Recipe
- As a flavorful side dish for your low carb dinner, like our Instant Pot Chicken Breasts
Keto Eggplant Dip Recipe (Printable Copy)
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Greek Eggplant Dip (Keto, Low Carb, Vegan)
- 1 Tablespoon Olive Oil
- 1 Eggplant peeled and diced
- 1 Small Onion diced
- 3 Garlic Cloves minced
- 1 Tablespoon Chipotle Hot Sauce optional
- Salt and Pepper to taste
- Juice from one lemon
- Add olive oil to a skillet over medium heat.
- Once hot, add the diced eggplant, onion, and garlic. Cook for about 10 minutes, stirring occasionally, until the eggplant starts to brown.
- Stir in chipotle (if using) and salt and pepper.
- Reduce heat to medium-low and cook for 30 more minutes, stirring occasionally, until eggplant reduces down and becomes a bit "sticky" and golden brown.
- Add a squeeze of lemon juice, stir to coat, and transfer dip to a serving dish. Enjoy!
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