"This classic middle eastern dip is low in carbs, keto-friendly, and is one of my go-to's when I’m hungry and trying to lose weight. It’s a great alternative to hummus for those who are carb conscious."
Eggplant Dip - Baba Ghanoush
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- Recipe Card
Prep time 10mins
Cook time 45mins
Serves or Makes: 6
Recipe Card
ingredients
- 2 large eggplants
- 1 lemon, juiced
- 2 cloves garlic, roughly chopped
- 2/3 cup tahini
- 1/2 teaspoon smoked paprika
- 1 tablespoon cilantro, finely chopped
- 1 tablespoon olive oil
Method
Step 1
Preheat oven at 400ºF. Poke fork holes all around the eggplants to ensure a thorough cook of the eggplants and place them on a baking sheet. Cook for 45 minutes.
Step 2
Let cool for 30 minutes or until cool to the touch and peel off the skin with a paring knife and cut into small chunks for the blender.
Step 3
Transfer all the remaining ingredients into the blender except for the olive oil, paprika, and coriander. Salt to taste.
Step 4
Garnish with coriander, paprika, and olive oil and serve!