You’ll be transported to the Mediterranean when you serve this low carb baba ganoush! This creamy smoky dip is amazingly delicious and a bit addictive! Enjoy!
This low carb baba ganoush makes for an awesome keto appetizer dip or snack option! I was shopping at one of my favorite markets and saw an older lady who had loaded her cart with Chinese eggplants. I asked her how she was going to use them, and she told me her family loves her baba ganoush and that’s what she was making. Right then and there, I knew I had to follow her lead and make my own baba ganoush. It was a big hit at my house, and I hope you’ll love it as much as we do!
Let’s talk about eggplants!
Eggplants, also known as aubergines, are part of the nightshade family. Although commonly thought of as a vegetable, they are actually classified as a fruit. There are many different varieties of eggplant. I used Chinese eggplants, which are long and narrow and purple in color. You can also use the globe type of eggplant, also known as American eggplant for your dish. Because of their globe-like shape, you may need to roast them longer than if you use Chinese eggplant. Eggplants are low in calories and in net carbs and provide a source of fiber. I roasted my eggplant in the oven, but you can also grill eggplant.
Is this low carb baba ganoush difficult to make?
This is a fun and easy dish to make, but there are a few things you can do to ensure your baba ganoush turns out perfectly every time. First, you’ll want to roast your eggplant cut side down for the best results. Next, I roasted a whole head of garlic and used 4 roasted garlic cloves for the baba ganoush and saved the rest for other recipes. You can use more garlic in your dish if you’d like. Since I used Chinese eggplant, which are longer and narrower than regular eggplant, there was very little moisture in them after roasting. This is a good thing.😉If you use regular eggplant, you may want to scoop out the flesh and let it set in a colander for 20 minutes or so to allow any excess moisture to drain. Last, this dish can be served warm, cold, or at room temperature.
How can I serve this low carb baba ganoush?
You have some awesome low carb keto choices for serving this dish. Serving it with low carb vegetables is a great choice. Some options include broccoli, cauliflower, celery, cucumbers, mushrooms, radishes, or sliced peppers. You can also use keto crackers, cheese whisps, or pork rinds as dippers. Even cheese slices could be used as dippers. Top your favorite salad with some of this baba ganoush or serve alongside some grilled chicken or other meat to make an extra special dish. If you’d like, you can also use this baba ganoush to top burgers, keto sandwiches, or lettuce wraps. You can pair this with some grilled vegetables or alongside your favorite egg dishes as well.
Need some more fun keto appetizer dip recipes? Here you go!
Helpful Hints:
*You can add more garlic to this dip if you’d like.
*If desired, you can top your baba ganoush with a drizzle of olive oil, chopped parsley, or with regular or smoked paprika.
Main Kitchen Equipment and Utensils:
- Large baking dish
- Blender
Splash of Encouragement:
***For You, LORD, have made me glad through Your work; I will triumph in the works of Your hands. Psalm 92:4***
Low Carb Baba Ganoush
You’ll be transported to the Mediterranean when you serve this low carb baba ganoush! This creamy smoky dip is amazingly delicious and a bit addictive! Enjoy!
Ingredients
- 2 pounds eggplant
- ½ cup olive oil, divided
- 1 head garlic
- ⅓ cup tahini
- 3 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon cumin
- Optional: drizzle with additional olive oil, or garnish with paprika or chopped parsley, if desired
Instructions
1. Pre-heat oven to 425 degrees. Line a large baking pan with parchment paper. Set aside.
2. Cut off ends of eggplant and halve lengthwise. Poke skin several times with a fork.
3. Brush both sides of eggplant with olive oil, using approximately 3 tablespoons. Place, cut side down, onto prepared baking pan.
4. Cut off top of garlic head. Place, cut side up, onto a square of aluminum foil. Drizzle 1 tablespoon olive oil over garlic. Wrap in foil and place onto baking pan with eggplant.
5. Roast until eggplant skin can easily be pierced with a fork, 35-45 minutes. Let cool slightly.
6. Scoop out flesh of eggplant and place into a blender. Discard skins.
7. Add 4 roasted garlic cloves, tahini, lemon juice, 2 tablespoons olive oil, salt, and cumin to blender. Blend until smooth.
8. Transfer to a serving bowl. Drizzle with additional olive oil or top with paprika or chopped parsley, if desired.
9. Alternately, mixture can be refrigerated and served cold. Refrigerate dip and drizzle with olive oil or top with paprika or chopped parsley just before serving.
Nutrition Information:
Yield: 8 Servings Serving Size: 1Amount Per Serving: Calories: 176Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 271mgCarbohydrates: 8gNet Carbohydrates: 4gFiber: 4gSugar: 4gProtein: 2g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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