This roasted eggplant dip is full of Middle Eastern flavors! Low carb and keto recipe.
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This smokey dip has a wonderful combination of flavors! Slow roasting the whole eggplant gives it a really great flavor and a fantastic base for this dip. It looks chunky but it’s actually very smooth in the mouth – oh and this is one of those recipes where although it is gorgeous when served warm, the flavors get even better if you leave it until the next day!
To roast the eggplant, poke holes all over it with a fork. Place it on a baking tray and roast in a preheated oven for 30 minutes. Let it cool slightly then slice it open. Using a spoon, scoop out the eggplant flesh and place it in a food processor.
To the food processor, add chopped red onion, garlic paste, plain Greek yogurt, lemon juice, ground coriander, dried mint and liquid smoke. Liquid smoke is an amazing all-natural sauce that adds a deep smokey flavor.
Taste for seasoning, and add salt and pepper if necessary. You might like to add more lemon juice or mint if it needs more “pop”. Transfer the dip to a serving bowl and serve with jicama, cucumber sticks, homemade tortilla chips, or (as shown below), low carb crackers (these are Thinables – and you can buy them from Amazon).
Low Carb Roasted Eggplant Dip #lowcarb Click To Tweet
Low Carb Roasted Eggplant Dip - with fantastic Middle Eastern flavors!
- 1 large eggplant
- ¼ cup chopped red onion
- 2 tbs plain Greek yogurt
- 2 tsp lemon juice
- 1 tsp garlic paste or minced garlic
- 1 tsp liquid smoke
- 1 tsp dried mint
- ½ tsp ground coriander
- salt and pepper
- Preheat the oven to 380F.
- Using a fork, prick holes all over the eggplant and place on a baking tray. Roast for 30 minutes.
- Let the eggplant cool slightly, then slice it open. Scoop out the flesh and place it into a food processor.
- Add the rest of the ingredients to the food processor and pulse until smooth. Taste for seasoning and add salt and pepper if desired.
3g net carbs per serving
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