Baba Ganoush

BABA GANOUSH

I've been on a little middle-eastern kick lately, following up last week's keto falafel with some classic baba ganoush.  The good news is that baba ganoush is keto friendly and low-carb as it is, so no need to get creative here with substitutes. Whether you use it as a dip for veggies, or as a side for your next meal, this simple baba ganoush recipe does the trick.

Weekly Keto Weight Loss Meal Plans
  • 1 eggplant
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1/4 cup lemon juice
  • 1/2 tsp cumin
  • 1/4 tsp sea salt

Optional Garnish

  • 1 tsp olive oil
  • pinch of paprika
  • parsley

Preheat your oven to 400F/205C. Take your eggplant and cut it in half, then place on a parchment lined baking sheet. Prick holes through the skin of the eggplant with a fork.  Once the oven is up to temp, go ahead and pop the eggplant in for approx. 30 minutes.  Once cooked, let the eggplant cool for a few minutes until you can handle it comfortably, and peel off the skin.  The skin should come off really easily at this point.

Combine the cooked eggplant flesh and the remainder of ingredients into a blender, and pulse until nice and uniform.  Garnish with olive oil, paprika and parsley.