Eggplant dip
Eggplant dip is a low carbohydrate / keto friendly food item.
| Alternative names | |
| Type | Dip |
| Course | |
| Place of origin | |
| Region or state | |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | |
| Ingredients generally used | |
| Variations | |
| Food energy | Approximately 70 kcal |
| Nutritional value | Protein: 1g g, Fat: 5g g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Overview[edit]
Eggplant Dip, also known as Baba Ganoush, is a popular Mediterranean dish made primarily from roasted eggplant. It offers a smoky flavor and creamy texture, making it a favorite appetizer or snack for those on keto or low-carb diets.
Ingredients[edit]
- 1 large eggplant
- 2 tbsp tahini
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- Salt, to taste
- Optional: 1 tsp chopped fresh parsley and paprika for garnish
Preparation[edit]
- 1. Preheat the oven to 400°F (200°C).
- 2. Pierce the eggplant multiple times with a fork. Place it on a baking sheet and roast for 30-40 minutes, or until the skin is charred and the inside is tender.
- 3. Allow the eggplant to cool, then peel off the skin and place the flesh in a food processor.
- 4. Add the tahini, minced garlic, lemon juice, and salt to the food processor.
- 5. Blend until the mixture is smooth and creamy. Adjust seasoning as needed.
- 6. Transfer to a serving bowl and drizzle with olive oil. Garnish with parsley and a sprinkle of paprika if desired.
Serving Suggestions[edit]
- Serve with keto-friendly crackers, vegetable sticks, or pita bread.
- Use as a spread for sandwiches or wraps.
External Sources[edit]
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