Best Keto Baba Ganoush
How to Make It
Step
Recipe Steps steps 3 1 h 30 min
Step 1
Turn on your oven to preheat to 425 F (220 C) and line a sheet tray with parchment paper. Select an eggplant equal to the weight listed in the ingredients, and remove the top end before slicing it in half lengthwise. Pour about 1 teaspoon olive oil over the flesh of each half of the eggplant, then turn the eggplant over onto the parchment paper. Roast the eggplant for approximately 45-60 minutes or until it’s soft enough to pierce and shred with a fork.
Step 2
Let the eggplant cool for 10-15 minutes before you work with it again. Peel away the skin from the eggplant and use a fork to scoop the flesh into a small bowl. Use the back of your fork to mash the soft eggplant into a mushy paste so the fibers are broken up. Then, stir tahini, lemon juice, and greek yogurt into the eggplant until you have a creamy-looking dip with small lumps of eggplant in it.
Step 3
Finally, stir salt, pepper, garlic powder, red pepper flakes, and extra virgin olive oil into the baba ganoush. You may omit the red pepper flakes to remove any spice if you wish. Move the baba ganoush to a serving bowl and swirl the top with a spoon. You may drizzle additional extra virgin olive oil over the top for serving with your favorite Keto foods or snack recipes.
Ingredients
- Eggplant – 8 oz
- Olive Oil – 2 tsp
- Tahini – 1 tbsp
- Lemon juice – 1 tsp
- Greek yogurt – 0.5 cup
- Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Garlic powder – 0.5 tsp
- Crushed Red Pepper Flakes – 0.13 tsp
- Extra virgin olive oil – 0.5 tbsp