Greek Eggplant Dip (Keto, Low Carb, Vegan)
Simple and flavorful, this Greek Eggplant Dip shines with hints of lemon and garlic. It's also keto friendly and vegan!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Side Dish, Sides, Snack
Cuisine: greek, Mediterranean
Keyword: Eggplant, Eggplant Dip, Greek Dip, Greek Eggplant Dip
Servings: 6
Calories: 46kcal
Cost: $5
- 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!
Note: Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.
Net Carbs: 4g per serving
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 194mg | Fiber: 2g | Sugar: 3g | Vitamin A: 18IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg