Eggplant Dip

This creamy Keto Greek Eggplant Dip is a delicious and healthy alternative to traditional dips, perfect for a light lunch or snack. With its smoky flavor and rich texture, it's sure to impress your taste buds while keeping you on track with your low-carb diet.

Ingredients

• Eggplant - 300 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon
• Tahini - 2 tablespoons
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern.
3. Drizzle 1 tablespoon of olive oil over the cut sides and sprinkle with salt and pepper.
4. Place the eggplant halves on a baking sheet, cut side down, and roast in the preheated oven for 25-30 minutes, until the flesh is soft and caramelized.
5. Remove the eggplant from the oven and let it cool for a few minutes before scooping the flesh into a mixing bowl.
6. Add the minced garlic, lemon juice, tahini, and remaining tablespoon of olive oil to the eggplant flesh.
7. Mash the mixture with a fork or blend until smooth, adjusting seasoning with more salt and pepper if desired.
8. Transfer the dip to a serving bowl and sprinkle with chopped parsley before serving.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 10 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.15 L

Health Benefits

• Rich in antioxidants, which help reduce inflammation.
• Low in carbohydrates, making it suitable for a ketogenic diet.

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