1 Eggplant (about 350g)
1 Tahin (sesame paste)
1 Clove of garlic
2 Tablespoons of lemon juice
3 Tbsp olive oil
Low Carb And Keto Eggplant Dip
At the beginning of the year, we have a hearty dip from the Orient. I love nut butters and find them incredibly versatile. I especially liked the Tahin ( available here ), that is sesame paste – but pure it tastes very intense.
The great thing about this dip – almost anyone can eat it. It is lowcarb and keto, gluten free, lactose free and paleo. To top it off, it’s vegetarian and vegan too – until you’ve told all of that, you’ve got your fingers spanked.
It goes great with vegetables, meat but also on an appetizer plate it is a fantastic bread dip. Combine it again with our bread-baking mixture ( available here ) instead of vegetables – also delicious.
Preheat oven to 250 ° (convection 230 °).
Halve the eggplant, prick it several times with a fork and brush the cut edges with 1 tbsp olive oil.
Then bake in the oven for about 30 minutes until soft. Allow to cool slightly.
Now put all ingredients including the eggplant in a high mixing bowl or blender and mix everything well together.