Low Carb Roasted Eggplant Dip

5 from 1 vote

This roasted eggplant dip is full of Middle Eastern flavors! Low carb, keto and gluten free recipe to be served as an appetizer or snack.

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Prep Time 10

Cook Time 30

Total Time 40

Makes: 6 Servings

Net Carbs: 3

Calories: 24

Ingredients Method Nutrition Notes

Ingredients

1 large eggplant
¼ cup chopped red onion
2 tbs plain Greek yogurt
2 teaspoon lemon juice
1 teaspoon garlic paste or minced garlic
1 teaspoon liquid smoke
1 teaspoon dried mint
½ teaspoon ground coriander
salt and pepper

Step-by-Step Instructions

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.

Nutrition

Calories: 24kcalCarbohydrates: 5gProtein: 1gSodium: 5mgFiber: 2gSugar: 2gNet Carbs: 3g

Notes

3g net carbs per serving

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.