Keto Moutabal

Keto Moutabal is a creamy, smoky eggplant dip that's perfect for satisfying cravings while staying low-carb. This Lebanese classic is enhanced with tahini, garlic, and lemon for a vibrant flavor profile, making it an ideal snack or appetizer.

Ingredients

• Eggplant - 300 grams
• Tahini - 30 grams
• Garlic - 1 clove
• Lemon juice - 15 ml
• Olive oil - 15 ml
• Salt - 1/2 teaspoon
• Smoked paprika - 1/2 teaspoon
• Fresh parsley - for garnish

Steps

1. Preheat the oven to 220°C (428°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife.
3. Place the eggplant halves on a baking sheet, drizzle with olive oil, and sprinkle with salt.
4. Roast in the oven for about 25 minutes, or until the flesh is soft and slightly charred.
5. Remove the eggplant from the oven and let it cool slightly.
6. Scoop out the flesh of the eggplant into a mixing bowl.
7. Add tahini, minced garlic, lemon juice, smoked paprika, and remaining olive oil to the bowl.
8. Blend the mixture using a fork or a food processor until smooth and creamy.
9. Taste and adjust seasoning with more salt or lemon juice if desired.
10. Transfer the Moutabal to a serving dish, drizzle with a little extra olive oil, and garnish with fresh parsley.

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: 10.5 g
• Water: 0.15 L

Health Benefits

• Rich in healthy fats from olive oil and tahini, which support heart health.
• High in fiber from eggplant, aiding digestion and promoting satiety.

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