Keto Roasted Eggplant Dip Recipe
Ingredients
1 large eggplant (approx. 1 lb or 450 g)
4 cloves of garlic, peeled
2 Tablespoons (30 ml) fresh lemon juice
1 Tablespoon (15 ml) coconut cream (from the top of refrigerated cans of coconut milk)
1 Tablespoon (15 ml) tahini paste
Salt and pepper, to taste
1 teaspoon (3 g) sesame seeds, for garnish
Preparation
1
Preheat oven to 400 F (200 C).
2
Prick the eggplant a few times with a fork. Then place on a baking tray and roast for 30-40 minutes until tender.
3
If you want a smoky flavor, then place the eggplant under the broiler for a few minutes to blacken the skin a bit.
4
Let the eggplant cool, then cut in half and scoop out the flesh.
5
Blend the eggplant flesh with the garlic, lemon juice, coconut cream, tahini paste, salt, and pepper. Adjust seasoning to taste.
6
Spoon into a bowl and sprinkle with sesame seeds for garnish.
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About
DESCRIPTION: If eggplant isn’t on your radar yet, it should be! This keto roasted eggplant dip recipe will get you hooked on this palatable purple plant.
Other Names:
ketosummit, keto, ketoroastedeggplantdip
Yield:
6
Added:
Friday, August 3, 2018 - 11:09am
