Middle Eastern · Lunch
Smoky Eggplant Dip (Keto)
Charred eggplant is smoked over a flame until the skin blisters and the flesh collapses, then mashed with tahini, lemon juice, garlic, and smoked paprika-laced olive oil. Served as a smoky, creamy dip with cucumber rounds and bell pepper strips for scooping.
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
268Calories
6.2gProtein
21.2gFat
16.4gCarbs
7.3gSugar
7.6gFiber
410mgSodium
2mgChol
3.7gSat Fat
800mgPotassium
86mgCalcium
1.7mgIron
0mcgVitamin B12
38mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
low-cholesterol
high-fiber
keto
Instructions
1
Prep
Pierce the eggplant a few times with a fork and set a gas burner or grill to high heat.
2
Char
Place the eggplant directly over the high flame, turning every 3–4 minutes for 12–15 minutes until the skin blackens and flesh collapses fully.
3
Rest
Transfer the charred eggplant to a bowl, cover, and let it sit for 10 minutes until cool enough to handle.
4
Prep
Split the eggplant open, scoop the soft flesh into a colander, discard the skin, and drain any bitter liquid for 2–3 minutes.
5
Build
Mash the drained eggplant flesh with a fork until mostly smooth, then stir in tahini, grated garlic, lemon juice, cumin, salt, and Greek yogurt until creamy.
6
Finish
Swirl the dip onto a plate, drizzle olive oil and smoked paprika over the top, and scatter parsley across the surface.
7
Plate
Arrange the cucumber rounds and bell pepper strips around the dip and serve immediately while still warm and smoky.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz185g, about 1 small eggplant
- 2 tbsp2 tbsp tahini
- 2 clove2 clove garlic
- 2 tbsp2 tbsp lemon juice
- 1 tsp1 tsp smoked paprika
- 3 tbsp44ml extra-virgin olive oil
- 1/2 tsp1/2 tsp ground cumin
- 1/4 tsp1/4 tsp salt
- 4 tbsp60g plain full-fat Greek yogurt
- 4 tbsp4 tbsp parsley
- 5 oz70g, about 1/2 small cucumber, cut into rounds for scooping
- 5 oz70g, about 1/2 medium bell pepper, cut into strips for scooping
