Roast eggplant dip (recipe)
| Roast eggplant dip (recipe) | |
|---|---|
| Name | Roast eggplant dip |
| Ingredients | Eggplant • Lemon • Garlic clove • Canola oil • Salt • Pepper |
| Cooktime (in hours) | 0.25 |
| Preptime (in hours) | 0.333333333 |
| Totaltime (in hours) | 0.583333333 |
| Keto friendliness | Keto friendly |
| Calories | 125.6 |
| Fat | 10.8 |
| Protein | 1.4 |
| Carbohydrate | 8.1 |
| Fiber | 4.3 |
| Net carbohydrates | 3.8 |
| Sugar | 3.1 |
| Saturated fat | 0.8 |
| Cholesterol (mg) | 0 |
| Sodium | 293.4 |
| Servings | 4 |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roast eggplant dip (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Cut the eggplant in half lengthwise, and lay it cut side down on a greased sheet of foil.
- Roast the eggplant under the oven grill, at a medium distance. The skin should become blackened, a little flakey and hard. This takes around 15 minutes.
- Let the eggplant cool.
- Place the garlic in the foodprocessor bowl and process thoroughly.
- Using a spoon, scoop out the eggplant flesh into the bowl and process very briefly.
- Add the lemon, oil, salt and a dash of pepper.
- Process again to your prefered consistency.
- Store in a tightly closed container.
- Note: For a large eggplant take a large clove of garlic and a large lemon. If the lemons aren't juicy, use 2 lemons.
Food tags
Southwest Asia (middle East), Asian, Low Protein, Vegan, Low Cholesterol, Kosher, Free Of..., Savory, Brunch,, Small Appliance, Easy, Inexpensive
Roast eggplant dip (recipe) details
Time:
Prep Time in Hours and Mins:35M
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