Ingredients
- 1 large eggplant (approx. 1 lb or 450 g)
- 4 cloves of garlic, peeled
- 2 Tablespoons (30 ml) fresh lemon juice
- 1 Tablespoon (15 ml) coconut cream (from the top of refrigerated cans of coconut milk)
- 1 Tablespoon (15 ml) tahini paste
- Salt and pepper, to taste
- 1 teaspoon (3 g) sesame seeds, for garnish
Recipe Description
DESCRIPTION: If eggplant isn’t on your radar yet, it should be! This keto roasted eggplant dip recipe will get you hooked on this palatable purple plant.
It can be hard to know what you’re looking for if you’re new to eggplant, so let me give you some pointers. Fresh is always best, so consider adding eggplant to your crop list if you garden.
If you haven’t grown eggplant before, they can be a little fussy. Like me, they hate the cold. Unlike me, however, frost will actually kill them. (I only think it’s going to kill me!)
Recipe Directions
- Preheat oven to 400 F (200 C).
- Prick the eggplant a few times with a fork. Then place on a baking tray and roast for 30-40 minutes until tender.
- If you want a smoky flavor, then place the eggplant under the broiler for a few minutes to blacken the skin a bit.
- Let the eggplant cool, then cut in half and scoop out the flesh.
- Blend the eggplant flesh with the garlic, lemon juice, coconut cream, tahini paste, salt, and pepper. Adjust seasoning to taste.
- Spoon into a bowl and sprinkle with sesame seeds for garnish.
