Keto baba ghanoush is a favourite low-carb dip of mine, but there’s more than one way to skin an eggplant. This Greek take on it, the melitzanosalata, roasts tomato, onion and garlic along with the eggplant and adds feta and kalmata olives to the mix, making this flavour punch of a dip.

Keto Greek Roast Eggplant and Feta Dip (Melitzanosalata) Recipe



  1. Preheat the oven to 375F. Rinse the eggplant, pat them dry with a paper towel and rub the eggplant with avocado oil. Place the eggplant on a baking sheet and roast for 15 minutes.

  2. Rub the garlic and onion with avocado oil and place on the baking sheet beside the eggplant. Place the tomato on the baking sheet as well and roast the vegetables another 35-45 minutes or until tender.

  3. When veggies are cool enough to handle, put the onion and garlic into a food processor or blender. Scrape the eggplant flesh and remove the skin and seeds from the tomato and place everything into the food processor. Add feta, lemon juice, red wine vinegar, and olive oil. Pulse a few times until you get your desired consistency.

  4. Stir in chopped olives and fresh parsley. Taste the dip and add salt and pepper if needed. Garnish with smoked paprika, more fresh parsley and sliced olives and serve as a dip for beef souvlaki kabobs, keto bread, keto crackers, pork rinds or cut veggies.

Did you make this keto Greek roast eggplant and feta dip? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)