by KetoDietApp.com
Step 1Char 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.
Step 2Bake 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.
Step 3Remove from the oven and leave them to cool down enough to handle. Slit the eggplants.
Step 4Scoop 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.
Step 5If 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).
Step 6If 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).
Step 7Place 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.