Baba Ghanoush Dip

Baba Ghanoush is a creamy, smoky dip made from roasted eggplant, tahini, and garlic, perfect for a keto-friendly lunch. This Lebanese classic is full of flavor and pairs wonderfully with fresh vegetables for dipping.

Ingredients

• Eggplant - 1 medium (about 250g)
• Tahini - 2 tablespoons (30g)
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon (15ml)
• Olive oil - 1 tablespoon (15ml), plus extra for drizzling
• Salt - 1/2 teaspoon (3g)
• Smoked paprika - 1/4 teaspoon (1g)
• Fresh parsley - 1 tablespoon, chopped (optional for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh with a knife in a criss-cross pattern.
3. Drizzle a little olive oil on the cut sides of the eggplant and sprinkle with salt.
4. Place the eggplant halves cut side down on a baking sheet lined with parchment paper.
5. Roast in the oven for about 30-35 minutes, or until the flesh is soft and the skin is slightly charred.
6. Remove from the oven and let cool for a few minutes before scooping the flesh into a mixing bowl.
7. Add tahini, minced garlic, lemon juice, olive oil, smoked paprika, and salt to the bowl with the eggplant flesh.
8. Use a fork or a food processor to blend the mixture until smooth and creamy.
9. Taste and adjust seasoning if necessary, adding more lemon juice or salt as desired.
10. Transfer the Baba Ghanoush to a serving dish, drizzle with olive oil, and garnish with chopped parsley if using.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 8 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.3 L

Health Benefits

• Rich in healthy fats from tahini and olive oil which support heart health.
• Low in carbohydrates, making it a great option for those following a ketogenic diet.

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