Name: Keto Roasted Eggplant Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
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

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

Instructions

Preheat oven to 400 F (200 C).
Prick the eggplant a few times with a fork. Then place on a baking tray and roast for 30-40 minutes until tender.
If you want a smoky flavor, then place the eggplant under the broiler for a few minutes to blacken the skin a bit.
Let the eggplant cool, then cut in half and scoop out the flesh.
Blend the eggplant flesh with the garlic, lemon juice, coconut cream, tahini paste, salt, and pepper. Adjust seasoning to taste.
Spoon into a bowl and sprinkle with sesame seeds for garnish.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs: 3 g

Nutrition

Calories: 45
Sugar: 0 g
Fat: 2 g
Carbohydrates: 3 g
Fiber: 0 g
Protein: 1 g