Description
A creamy, savory dip made from roasted eggplant, tahini, and lemon juice, perfect for a keto-friendly snack.
Ingredients
Scale
- 2 lbs globe eggplants (halved)
- 1 serrano pepper (halved)
- 2 tablespoons avocado oil
- 3 tablespoons roasted tahini
- 2 garlic cloves
- 1 teaspoon ground cumin
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon cayenne pepper
- Sea salt (to taste)
- 3 tablespoons olive oil (for topping)
- 1 tablespoon fresh minced parsley (for garnish)
Instructions
- Preheat the oven broiler.
- Place the halved eggplants and serrano pepper in a large cast-iron skillet that’s at least 10.5 inches wide.
- Drizzle two tablespoons of avocado oil over them to coat.
- Put the skillet in the oven and broil for 25 minutes, flipping halfway through.
- Once done, remove the skillet from the oven and transfer the vegetables to a cutting board.
- Finely chop the eggplants and serrano pepper, including the skins.
- In a large bowl, combine the chopped eggplants and serrano with the tahini, minced garlic, cumin, lemon juice, lemon zest, and cayenne pepper.
- Stir well to combine.
- Add salt to taste, and adjust as needed.
- Spoon the mixture into a serving bowl and drizzle with olive oil.
- Garnish with fresh parsley before serving.
Notes
For added flavor, roast eggplants longer for a smokier taste. Use fresh ingredients for the best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Broiling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 cup
- Calories: 250
- Sugar: 4g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg