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Baba Ganoush - Keto Style

Indulge in the smoky, creamy delight of Baba Ganoush - Keto Style, a low-carb twist on the classic Middle Eastern eggplant dip. Perfect as an appetizer or a side, it's sure to satisfy your cravings without compromising your dietary goals.
Course Appetizer
Cuisine Middle Eastern
Keyword Baba Ganoush, keto appetizer, Low Carb Eggplant Dip, Middle Eastern Keto Recipes
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 servings
Calories 120kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Fork
  • Colander
  • Food processor
  • Serving dish

Ingredients

Eggplants

  • 2 large eggplants (about 900g / 2 pounds)

Other Ingredients

  • 3 tablespoons tahini (45g / 1.6 oz)
  • 2 cloves garlic (6g / 0.2 oz), finely minced
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons extra virgin olive oil (30ml), plus more for garnish
  • ½ teaspoon ground cumin (1g / 0.03 oz)
  • ½ teaspoon sea salt (approximately 2g / 0.07 oz)
  • 1 tablespoon fresh parsley chopped, for garnish (4g / 0.14 oz)
  • paprika a pinch for garnish

Instructions

  • Preheat your oven to 400°F (200°C).
  • Pierce the eggplants with a fork multiple times to allow steam to escape during cooking.
  • Place the eggplants on a baking sheet lined with parchment paper and roast in the oven for 45 minutes, or until the skin is charred and the inside is tender.
  • Remove the eggplants from the oven and let them cool until they can be handled.
  • Slice the eggplants in half and scoop out the flesh into a colander. Let it drain for a few minutes to remove excess moisture.
  • Transfer the eggplant flesh to a food processor.
  • Add the tahini, minced garlic, lemon juice, olive oil, cumin, and sea salt to the food processor.
  • Blend until smooth and creamy. Taste and adjust the seasoning if necessary.
  • Transfer the baba ganoush to a serving dish. Drizzle with extra virgin olive oil, and sprinkle with chopped parsley and a pinch of paprika for garnish.
  • Serve with an assortment of keto-friendly vegetables for dipping, such as cucumber slices, bell pepper strips, or celery sticks.

Notes

For extra smokiness, you can char the eggplants on an open flame before roasting.
Adjust the amount of garlic and lemon juice according to your taste preferences.
Refrigerate leftovers in an airtight container; it tastes even better the next day as flavors meld.
Ensure the tahini you use is free from added sugars to keep it keto-friendly.

Nutrition

Calories: 120kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Fiber: 7g | Net Carbs: 8g