Low Carb Aubergine Spread

Indulge in the creamy, smoky goodness of this Low Carb Aubergine Spread, a delightful dip that's as nutritious as it is flavorful. Roasted aubergines (eggplants) form the velvety base, accented by the nutty richness of tahini, the zing of fresh lemon juice, and a subtle kick from garlic and red pepper flakes. This keto-friendly recipe, perfect for meal prep or entertaining, is ready in under an hour and pairs beautifully with low-carb crackers, fresh veggies, or as a savory topping for grilled meats. Packed with wholesome ingredients and bold Mediterranean flavors, this spread is a healthy, satisfying choice for dipping, spreading, or simply savoring by the spoonful.

Nutriscore Rating: 81/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 medium aubergines (eggplants)
• 2 tablespoons olive oil
• 3 medium garlic cloves
• 2 tablespoons lemon juice
• 2 tablespoons tahini
• 0.5 teaspoon salt
• 0.25 teaspoon ground black pepper
• 2 tablespoons parsley, finely chopped
• 0.25 teaspoon red pepper flakes

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Line a baking sheet with aluminum foil or parchment paper.

Step 3

Using a fork, pierce the aubergines several times all over.

Step 4

Place the aubergines on the prepared baking sheet and drizzle with 1 tablespoon of olive oil, making sure they're evenly coated.

Step 5

Roast the aubergines in the preheated oven for about 30-35 minutes, or until they're soft and the skin is wrinkled and slightly charred. Turn them halfway through roasting for even cooking.

Step 6

While the aubergines are roasting, peel the garlic cloves.

Step 7

Once the aubergines are done roasting, remove them from the oven and let them cool for a few minutes until they're safe to handle.

Step 8

Cut the roasted aubergines in half, scoop out the flesh with a spoon, and place the flesh in a food processor. Discard the skin.

Step 9

Add the garlic, remaining 1 tablespoon of olive oil, lemon juice, tahini, salt, and black pepper to the food processor.

Step 10

Pulse the mixture until smooth and creamy. Taste and adjust the seasoning if necessary.

Step 11

Transfer the spread to a serving bowl and stir in the chopped parsley and a pinch of red pepper flakes for a bit of heat.

Step 12

Serve warm or chilled as a spread with low-carb bread or as a dip with fresh vegetables.

Nutrition Facts

Serving size	(713.3g)

Amount per serving	% Daily Value*
Calories	638.6

Total Fat 47.7g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 1231.8mg	0%
Total Carbohydrate 48.1g	0%
Dietary Fiber 22.3g	0%
Total Sugars 21.9g
Protein 13.9g	0%

Vitamin D 0IU	0%
Calcium 2413.9mg	0%
Iron 10717.1mg	0%
Potassium 1667.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.4%

Protein: 8.2%

Carbs: 28.4%