Baba Ganoush
Why This Is Strictly Keto
Baba ganoush is naturally keto: roasted eggplant, sesame tahini, garlic, lemon and olive oil. Eggplant is low in net carbs, and the dip is served with raw vegetables instead of the pita bread usually used for scooping.
Ingredients
- 2 large globe eggplants (about 2 lb total)
- ¼ cup tahini
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- ½ teaspoon ground cumin
- ¾ teaspoon fine sea salt
- 2 tablespoons chopped fresh parsley
- To serve: cucumber slices, celery sticks, radishes, bell pepper strips
Instructions
Roast the eggplants: Heat the oven to 450°F (230°C). Pierce the eggplants several times with a fork, set them on a lined baking sheet and roast for 40–50 minutes, turning once, until the skins are wrinkled and the flesh is completely soft.
Cool and scoop: Let the eggplants cool for 15 minutes, then split them open and scoop the flesh into a colander. Drain for 10 minutes, pressing gently, so the dip is not watery.
Blend: Combine the eggplant, tahini, olive oil, lemon juice, garlic, cumin and salt in a bowl. Mash with a fork for a rustic texture, or pulse in a food processor for a smooth one.
Season and chill: Taste and adjust the lemon and salt. Chill for 30 minutes if time allows so the flavors meld.
Serve: Swirl into a bowl, drizzle with olive oil, scatter the parsley on top and serve with fresh vegetables for dipping.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~115 kcal | 10g | 3g | 4g |
Tips
- Charring the skins under the broiler for the last 5 minutes adds a deeper smoky flavor.
- Draining the roasted flesh is the secret to a thick, creamy dip.
- Stir the tahini well before measuring — the oil separates in the jar.
