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Quick & Easy Baba Ganoush

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Baba Ganoush is a tasty Middle Eastern dip made with baked eggplants (aka aubergines), garlic, lemon juice and spices. It's naturally low in carbs and is a good source of heart-healthy monounsaturated fats and potassium - just perfect for a keto diet!

There are several ways you can prepare the eggplants. I used the char & bake method, because it's easy and requires minimum hands-on time. If you are having a garden barbecue, you can grill them over an open flame for extra smokiness.

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Serve this Low-carb baba ganoush with:

Hands-on Overall

Nutritional values (per serving, ~ 1/4 cup)

Net carbs3.8 grams
Protein2.2 grams
Fat9.5 grams
Calories114 kcal

Calories from carbs 14%, protein 8%, fat 78%

Total carbs6.9 gramsFiber3.1 gramsSugars2.9 gramsSaturated fat1.3 gramsSodium157 mg(7% RDA)Magnesium20 mg(5% RDA)Potassium237 mg(12% EMR)

Ingredients (makes 8 servings)

  • 2 large or 3 medium eggplants (750 g/ 1.65 lb) - will yield about 600 g edible parts
  • 1/4 cup tahini sesame paste (63 g/ 2.2 oz)
  • 1/4 cup lemon juice (60 ml)
  • 2 cloves garlic, crushed
  • 1/2 tsp ground cumin
  • 1/4 tsp chili powder or 1/2 tsp chili flakes
  • 2 tbsp fresh parsley (+ more for garnish)
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil (45 ml)
  • paprika for garnish

Instructions

  1. Char the eggplants. Place the eggplants on a baking sheet lined with baking foil or strong parchment paper. Using a fork, prick the skin of each of the eggplants several times. Place them under a broiler for 5-8 minutes until the skin in lightly charred. Turn them on the other side half way through the charring.
  2. Bake the eggplants. Once the eggplants are charred, turn the broiler off and preheat the oven to 220 °C/ 430 °F (fan assisted), or 240 °C/ 465 °F (conventional). Bake for 30-40 minutes. They will get wrinkly and very soft inside when they are done. Charring the eggplants will add a smoky flavour. If you skip this step, add 10 more minutes to the baking time.
  3. Remove from the oven and leave them to cool down enough to handle. Slit the eggplants. Quick & Easy Baba Ganoush
  4. Scoop the flesh out. To remove the excess juice, I placed the flesh in a sieve (or you can use a colander) before mixing with the remaining ingredients. Discard the skins and stems.
    Quick & Easy Baba Ganoush
  5. If you prefer a chunky texture, place the eggplant flesh on a chopping board and cut into small pieces. Then, in a bowl, mix with all the remaining ingredients (apart from the olive oil and paprika). Quick & Easy Baba Ganoush
  6. If you prefer a smooth texture, place the eggplant in a food processor and pulse until smooth. I used my Kenwood mixer with a food processor attachment. Transfer into a bowl and add all the remaining ingredients (apart from the olive oil and paprika). Quick & Easy Baba Ganoush
  7. Place in a serving bowl, drizzle with olive oil and sprinkle with ground paprika and fresh parsley. Enjoy with some freshly cut veggies, Keto Cheesy Crackers or Ultimate Keto Breadsticks. If not using immediately, cover and refrigerate for up to 5 days. Quick & Easy Baba Ganoush

Allergy information for Quick & Easy Baba Ganoush

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free

Ingredient nutritional breakdown (per serving, ~ 1/4 cup)

Net carbsProteinFatCalories
Eggplant (aubergine), fresh
2.2 g0.7 g0.1 g19 kcal
Sesame tahini (unsweetened)
0.9 g1.3 g4.2 g46 kcal
Lemon juice, fresh
0.4 g0 g0 g1 kcal
Garlic, fresh
0.2 g0 g0 g1 kcal
Cumin, ground
0 g0 g0 g0 kcal
Chile (chili) powder, spices
0 g0 g0 g0 kcal
Parsley, fresh (spices)
0 g0 g0 g0 kcal
Salt, pink Himalayan rock salt
0 g0 g0 g0 kcal
Olive oil, extra virgin
0 g0 g5.1 g45 kcal
Paprika, spices
0 g0 g0 g0 kcal
Total per serving, ~ 1/4 cup
3.8 g2.2 g9.5 g114 kcal
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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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Comments (7)

Thanks for this easy and delicious recipe!!!!  I made the chunky version. Yum!!!!!

Reply

Thank you Holly, I prefer mine chunky too! 😊

Reply

I love this one ! Excited to follow your blog !

Reply

I am new to this low carb high fat regime however it's very much a return to 'normal' eating for me. Many thanks for your generous information.
My question is regarding your recipes and the weights and measures. I'm in Australia where we use a 250ml cup and a 20ml tablespoon. I appreciate the gm weight in the ingredients list however the tablespoon has me tossed. From the photos, yours looks like a shallower 15ml spoon. Am I right?
Kind regards,
Ros.

Reply

Yes, that's correct, it's 15 ml per tablespoon 😊

Reply

Excellent and so easy to make. Funny how I had been missing dipping into hummus and then your recipe for Baba Ganoush comes to the rescue! I'm saved! Absolutely delish. I used the fat head pizza dough to make crackers for dipping and it was really successful!  Thank you for your recipes. I truly count on your blog/app daily. Been with you for a year now, have learned so much and have grown to where this has become my WOE and way of living. Thank you both for your exhaustive efforts. 👍👍👍😚

Reply

Thank you for your kind words, Marybeth!!

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