Keto Smoky Eggplant Dip. We all pretty much know about the famous eggplant dip Baba Ganoush but this is a horse of a different color and just as healthy as its cousin. Interesting in that it has many of the same components but tastes completely differently. An eggplant dip would normally be smeared around on a plate and served with veggies and with pita or many of the specialty breads made in the Middle East. I have shown this keto smoky eggplant dip both with veggies and with kalamata olives & mint not only because they are traditional, but they are all also low carb. If you happen to make my Naan Flat Bread it is can also be another perfect low carb accompaniment.
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- ½ C Baked Drained & Mashed Eggplant (About 1 Small)
- ½ C Labne (Sour Cream Or Full Fat Yogurt Will Work)
- 2 T Lemon Juice
- 1 T Grated Shallot (Onion)
- ½ t Liquid Smoke
- ½ t Salt
- ¼ t Pepper
- ¼ t Crushed Garlic***
- 2-3 T Olive Oil For Drizzling
- 2 t Dried Mint (Garnish)
- Bake, drain, and mash eggplant. Put into small bowl and mix in rest of ingredients except olive oil and mint.
- Put onto plate, drizzle with olive oil and garnish with mint.
- Serve vegetables, olives, and (bread) for scooping.
- 6 Servings
- 89 Calories, 1.0g Protein, 8.7g Fat, 2.8g Carbs, .7g Fiber, 2.1g Net Carbs
- To make this easier you can also buy jarred already cooked eggplant. A friend gave a large jar of it to me, I used it for this recipe, and I have to say it was quite good. I will probably use the rest of it for my eggplant soup.
- If using whole eggplant and once it is baked, I prop up the pan, split the eggplant on one side from top to bottom, let it cool a bit and then with a fork try to push out as much of the juice as I can.
- Recipe easily doubles.
- You can use minced onion instead of grated but you will not get the flavor or the smooth consistency it should have.
- I didn't want to overwhelm the look of the dish but I am positive, and if you have it, that za'atar would be spectacular sprinkled on the final plate.