Keto Roasted Eggplant Dip

Keto Roasted Eggplant Dip is a creamy and flavorful Lebanese appetizer that brings together roasted eggplant, tahini, and garlic for a deliciously satisfying dip. This low-carb delight is perfect for pairing with fresh veggies or keto-friendly crackers.

Ingredients

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

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh in a crisscross pattern without cutting through the skin.
3. Drizzle olive oil over the cut sides of the eggplant and sprinkle with salt.
4. Place the eggplant halves on a baking sheet, cut side down, and roast in the preheated oven for 25-30 minutes, or until the flesh is soft and slightly caramelized.
5. Remove the eggplant from the oven and let it cool for a few minutes before scooping out the flesh into a mixing bowl.
6. Add tahini, minced garlic, lemon juice, ground cumin, and salt to the bowl with the eggplant flesh.
7. Use a fork or a food processor to blend the mixture until smooth and creamy.
8. Taste and adjust seasoning if necessary.
9. Transfer the dip to a serving bowl and garnish with chopped parsley if desired.
10. Serve with fresh veggies or keto-friendly crackers.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 10 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from eggplant, which may help reduce inflammation.
• High in fiber, promoting digestive health and keeping you full longer.

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