Keto Eggplant Dip

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2 small eggplants (1 pound every)

2 garlic cloves, thinly sliced

2 tablespoons olive oil

4 teaspoons contemporary lemon juice

1 teaspoon salt

⁄4 teaspoon floor black pepper

2 tablespoons chopped contemporary parsley

2 tablespoons chopped contemporary mint

toasted pita bread wedges


1. Preheat oven to 400°F. With knife, lower slits throughout eggplants; insert garlic slices in slits. Place eggplants in jelly-roll pan and roast till collapsed and tender, about 1 hour.

2. When cool sufficient to deal with, lower eggplants in half. Scoop out flesh and place in colander set over bowl; discard pores and skin. Let drain 10 minutes.

3. Switch eggplant to meals processor with knife blade hooked up. Add oil, lemon juice, salt, and pepper;

pulse to coarsely chop. Add parsley and mint, pulsing to mix. Spoon into bowl; cowl and refrigerate as much as 4 hours. Serve with toasted pita bread wedges. Makes about 2 cups., ambreen jabeen shah, keto eggplant dip

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