Snack

Roasted eggplant dip

Name: Roasted eggplant dip
Total time: 50 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1½ lb Eggplant; 3 oz Tahini; 2 fl oz Olive oil; 1½ Lemon; Garlic cloves, two, grated; Flat-leaf parsley, a small handful; Ground cumin, half a teaspoon; Sea salt, to taste; Cucumber and celery, cut into sticks, to serve

Charred whole over a flame until the skin collapses, which is where the smoke comes from — an eggplant roasted politely in a pan makes a dip that tastes of nothing much.

5gnet carbs

17gfat

5gprotein

195kcal

Per serving50 minServes 6

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Ingredients

For the whole dish · serves 6

Eggplant1½ lb
Tahini3 oz
Olive oil2 fl oz
Lemon1½
Garlic clovestwo, grated
Flat-leaf parsleya small handful
Ground cuminhalf a teaspoon
Sea saltto taste
Cucumber and celerycut into sticks, to serve

Method

6 steps · 50 minutes

Char the whole eggplants directly on a gas flame or under the hottest broiler until the skins blacken and split all over.
They should collapse completely. An eggplant that still holds its shape is not cooked enough.
Sit them in a strainer for 20 minutes and let the bitter liquid drain away.
Scrape the flesh out and leave the skin behind, along with any large seed pockets.
Chop it with a knife rather than blending. A processor turns it into a pale smooth paste and loses the texture entirely.
Fold in the tahini, garlic, lemon, cumin and salt, then the oil last, and let it sit an hour before eating.

Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.