Easy Low Carb Baba Ganoush (Roasted Eggplant Dip)

Easy Low Carb Baba Ganoush (Roasted Eggplant Dip)

This low carb, rich and delicious baba ganoush recipe combines the wonderful flavors of roasted eggplant, tahini, garlic and lemon juice. It is easy to make and the perfect Middle Eastern side dish!

Easy Middle Eastern Food…

Yesterday, I was in the mood for Middle Eastern food. It’s one of my favorite cuisines ever. I simple can never eat too much of it!

I desperately wanted to satisfy these cravings, but…in the EASIEST possible way! Therefore, I made a few of my favorite easy and delicious dishes including Easy Greek Lemon Chicken, Cauliflower Rice Tabbouleh, Low Carb Pita Bread (recipe coming soon!) and this perfect Easy Low Carb Baba Gonoush!

The Perfect Blend…

This Dairy-Free, Gluten-Free, Paleo, Whole30, Vegan, Low Carb delightful dip, requires:

  • Eggplant – My kids don’t particularly like eggplant, but they sure do LOVE this dip! Eggplant is a great low carb vegetable with only 2.3g net carbs per 1 cup serving!
  • Tahini – I’ve got a new love for tahini. It was never an ingredient that I was bothered by, until recently. Now, I LOVE incorporating it with other ingredients to make dips, marinades and salad dressings.
  • Olive Oil – I’ve tried several different types of oil and this is one is the delivers the best flavor for this dip!
  • Lemon Juice – Touch of sour – perfect!
  • Garlic, Paprika, Salt and Cumin – These flavor boosters can be adjusted to suit your taste buds!

More Recipes You Might Like…

Low Carb Artichoke Parmesan Dip

Warm Cheese & Bacon Dip

Easy 5-Minute Low Carb BBQ Sauce

Easy Low Carb Baba Ganoush (Roasted Eggplant Dip)

This low carb, rich and delicious baba ganoush recipe combines the wonderful flavors of roasted eggplant, tahini, garlic and lemon juice. It is easy to make and the perfect Middle Eastern side dish!
Prep Time10 mins
Cook Time45 mins
Chill Time2 hrs
Total Time2 hrs 55 mins
Course: Appetizer, Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: baba ganough, dip, easy, eggplant, keto, low carb, roasted
Servings: 8
Calories: 91kcal

Ingredients

  • 1 large eggplant
  • 1/4 cup tahini
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp garlic minced
  • 1/2 tsp salt
  • 1/2 tsp paprika
  • 1/4 tsp cumin
  • fresh parsley chopped – to garnish.

Instructions

  • Preheat the oven to 425ºF.
  • Place the eggplants on a foil-lined baking sheet, and with a fork pierce the eggplants in several places (like you would do a baked potato).
  • Bake for 45 minutes, until the inside is tender. Let it cool for 10 minutes.
  • Peel the skin and scoop the flesh out with a spoon straight into the food processor followed by the tahini, olive oil, lemon juice, garlic, paprika, salt and cumin. Pulse until everything is creamy and well combined.
  • Transfer the dip into an air tight container, cover and refrigerate for at least 2 hours.
  • Garnish with a small handful of chopped fresh parsley.
  • Serve & Enjoy!

Nutrition Facts:
Servings:  8
Calories:  91
Fat: 7.7g
Carbohydrate:  5.3g
Fiber:  2.8g
Net Carbs:  2.5g
Protein:  1.9g

Nutritional Disclaimer
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator.



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