Roasted eggplant dip (recipe)
Roasted eggplant dip (recipe) | |
---|---|
Name | Roasted eggplant dip |
Ingredients | Eggplant • Garlic cloves • Tahini • Kosher salt • Fresh parsley • Apple cider vinegar • Olive oil |
Cooktime (in hours) | 0.666666667 |
Preptime (in hours) | 0.166666667 |
Totaltime (in hours) | 0.833333334 |
Keto friendliness | Keto friendly |
Calories | 62 |
Fat | 3.2 |
Protein | 2 |
Carbohydrate | 8.1 |
Fiber | 4.3 |
Net carbohydrates | 3.8 |
Sugar | 2.7 |
Saturated fat | 0.5 |
Cholesterol (mg) | 0 |
Sodium | 442.5 |
Reviewaggregate |
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 dip (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Preheat oven to 400 8F.
- Prick eggplant all over with fork and place in foil and make a \cradle\ for eggplant.
- Place eggplant with foil on baking sheet and bakefor 35-45 minutes (depends on size of eggplant) or until collapsed and easily pierced with a fork.
- Once finished baking, remove from oven and allow to cool slightly.
- Scoop \pulp\ out of eggplant and discard skin.
- Place in food processor or blender and process with remaining ingredients.
- Serve dip with crackers or pita bread or crudites
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Food tags
Vegan,, Beginner Cook, Easy
Roasted eggplant dip (recipe) details
Time:
Prep Time in Hours and Mins:50M
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Contributors: Prab R. Tumpati, MD