Keto Melitzanosalata

Keto Melitzanosalata is a delicious Greek eggplant dip that's both creamy and flavorful, perfect for a satisfying breakfast or snack. This low-carb dish is packed with healthy fats and aromatic herbs, making it a delightful start to your day.

Ingredients

• Eggplant - 300 grams
• Olive oil - 3 tablespoons
• Garlic cloves - 2, minced
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Greek yogurt - 100 grams

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a diamond pattern.
3. Drizzle 1 tablespoon of olive oil over the cut sides of the eggplant and sprinkle with salt.
4. Place the eggplant cut-side down on a baking sheet and roast in the preheated oven for 25 minutes, or until the flesh is soft.
5. Remove the eggplant from the oven and let it cool for a few minutes before scooping the flesh into a bowl.
6. Add minced garlic, lemon juice, remaining olive oil, chopped parsley, black pepper, and Greek yogurt to the bowl with the eggplant flesh.
7. Mash the mixture together with a fork until well combined and creamy.
8. Taste and adjust seasoning if necessary, then serve in a bowl, garnished with additional parsley and a drizzle of olive oil.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 10 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 5 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in healthy fats from olive oil, supporting heart health.

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