Indulge in the creamy, smoky flavors of Keto Baba Ghanouj, a low-carb twist on the classic Middle Eastern dip. Roasted eggplants form the velvety base, enhanced by tahini, fresh lemon juice, and a touch of smoked paprika for added depth. This keto-friendly recipe skips the carbs but delivers bold, savory notes that make it a standout appetizer or side. Whether you prefer it slightly chunky or ultra-smooth, this dip is easy to customize with a fork or food processor. Perfectly paired with fresh veggies or keto crackers, Keto Baba Ghanouj is ready in just an hour and serves as a deliciously healthy snack or mezze option.
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Preheat the oven to 400°F (200°C).
Prick the eggplants with a fork in several places and place them on a baking sheet.
Roast the eggplants in the oven for 35-45 minutes, turning occasionally, until the skin is charred and the flesh is very soft.
Remove the eggplants from the oven and allow them to cool slightly.
Once cool enough to handle, cut the eggplants in half and scoop out the flesh into a bowl.
Add olive oil, tahini, minced garlic, lemon juice, smoked paprika, cumin, salt, and pepper to the bowl with the eggplant flesh.
Mash the mixture with a fork or potato masher until smooth. Alternatively, use a food processor for a creamier texture.
Taste and adjust seasoning if necessary.
Transfer to a serving bowl, sprinkle with chopped fresh parsley, and drizzle with a little more olive oil before serving.
Enjoy with low-carb vegetables or keto-friendly crackers.
Serving size | (733.6g) |
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Amount per serving | % Daily Value* |
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Calories | 735.1 |
Total Fat 57.1g | 0% |
Saturated Fat 9.1g | 0% |
Polyunsaturated Fat 2.7g | |
Cholesterol 0mg | 0% |
Sodium 1258.3mg | 0% |
Total Carbohydrate 48.4g | 0% |
Dietary Fiber 24.7g | 0% |
Total Sugars 18.9g | |
Protein 17.1g | 0% |
Vitamin D 0IU | 0% |
Calcium 3608.3mg | 0% |
Iron 16075.7mg | 0% |
Potassium 1836.0mg | 0% |
Source of Calories