Roasted eggplant, onion and garlic dip or spread (recipe)

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Roasted eggplant, onion and garlic dip or spread (recipe)
NameRoasted eggplant, onion and garlic dip or spread
IngredientsEggplant Onion Garlic Extra virgin olive oil Lemon juice Parmesan cheese Salt Black pepper Cilantro
Cooktime (in hours)0.5
Preptime (in hours)0.25
Totaltime (in hours)0.75
Keto friendlinessKeto friendly
Calories57.2
Fat2.7
Protein1.6
Carbohydrate8
Fiber3.5
Net carbohydrates4.5
Sugar3.3
Saturated fat0.5
Cholesterol (mg)0.7
Sodium16.3
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Roasted eggplant, onion and garlic dip or spread (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Roasted eggplant, onion and garlic dip or spread (recipe) image(external)

Recipe instructions

  1. Preheat oven to 400 degrees F.
  2. Rub eggplant and onion with olive oil and place on a baking sheet.
  3. Bakeabout 25-30 minutes, until the eggplant and onion have softened, turning once.
  4. Add the garlic to the baking sheet at the baking halfway point, approximately 15 minutes.
  5. Remove from oven and cool until able to handle.
  6. Peel the eggplant and garlic and place into food processor (easiest way to get the eggplant is to cut in half and scoop it out with a spoon).
  7. Cut the onion into quarters or large chunks and add to the food processor.
  8. Add vinegar, lemon juice, parmesan, salt and pepper.
  9. Pulse until it is of a dip or spread consistency.
  10. Add cilantro and briefly pulse.
  11. Taste and adjust the seasonings.
  12. Refrigerate until ready to eat.

    Food tags
    Vegetable, Low Protein, Low Cholesterol,, Small Appliance



Keto-meter rating
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Time:
Prep Time in Hours and Mins:45M

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Contributors: Prab R. Tumpati, MD