MyNetDiary
Keto Eggplant dip
MyNetDiary

Keto Eggplant dip

  • 4 servings Total
  • 303g Weight
181 cals/
serving

8 ingredients

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200 gram Eggplant raw
...
1/4 tsp Cumin seed ground or whole
...
1/4 cup Olive or extra virgin olive oil
...
1 tablespoon Lemon juice raw
...
1 tbsp Sesame butter or tahini
...
2 tbsp Seeds sesame whole dried
...
1 dash Salt table
...
1 dash Pepper black

5 steps

  • Preheat oven to 400 degrees F.
  • Wash and peel the skin off the eggplant. Then cut it length wise and salt the cut surface, placing the cut side up on baking sheet lined with parchment paper.
  • Bake the eggplant rounds for 30 minutes or until eggplant is soft.
  • Let cool then cut into cubes. Place in a food processor with cumin, lemon juice, tahini and olive oil and blend until smooth.
  • Toast the sesame seeds for 1-2 minutes in a small caste iron skillet or frying pan. Serve warm with toasted sesame seeds and drizzle of olive oil on top. Enjoy!

Notes: 200g of eggplant is equal to 1 medium eggplant