Smoky Baba Ganoush (EGGPLANT DIP) [Low-carb, Keto, Sugar-free, Gluten-Free]
Smoky Baba Ganoush (Eggplant Dip)
Keto | Sugar-free | Gluten-Free | Nut-free | Grain-free
Summer is finally here! So I was excited to get outside and fire up some charcoals. This also means it’s time for a grillout. And this dip is perfect for entertaining. I mean, how many dips can you make on the grill? This classic Middle Eastern dip is smoky, creamy, and unctuous. If you love hummus, this easy recipe takes it up a notch (And it’s more lower carb than hummus too!)
Serves 6 people
INGREDIENTS:
2 - Large Eggpants
1 clove - Garlic, minced/grated
1/2 cup - Tahini (100%)
1/4 cup - 4% Greek Yogurt (Plain/unsweetened)
1-1/2 tsp - Sea Salt
2 Tbsp - Fresh Lemon Juice (about the juice of 1 lemon)
2 Tbsp - EV Olive Oil
For Garnish: 1 Tbsp - Za’atar Seasoning, Sumac, or Paprika
To serve: Sliced cucumber, veggies, or pita (see note below).
NOTES:
I love charring the eggplant right on the charcoals of my grill, however there are many ways to char the eggplant. The important thing is that you really burn the outside of the eggplant, so whatever method you use, make sure to rotate the epplant as it cooks to get an even char on all sides (and the bottom). Here are a few ways to char the eggplant:
On a gas grill on high heat
Directly over the flames of a gas stove in your kitchen.
Broiled on a sheet tray on the top rack of your oven.
Directly over fire or charcoals.
You can determine if your eggplant dip will be more smooth or more chunky. Much like peanut butter, there is no right answer, just what you prefer. I like to chop my eggplant by hand so that it’s what I would consider “medium chunky”, but if you really want it smooth, add all the ingredients to a food processor and blend until smooth.
If you are low-carb like me, I love serving this with slices veggies like cucumber, peppers, etc. You can also use low carb crackers or even make your own cheese crisps in the oven. If you aren’t low carb, pita bread is the authentic choice, but crackers or any yummy bread would work fine.
DIRECTIONS:
Start by charring your eggplant completely - you really want it burn on the outside and soft and floppy on the inside. I know, floppy is a strange word to use here, but when you try it you’ll know it’s cooked when the eggplant becomes floppy! Ha! I cook mine directly on the coals of my grill, but there are several ways to do it (see my note above). I just find that doing it on the grill gives it the best smoky flavor.
Once the eggplant is cooked, add it to a bowl and tightly wrap in plastic wrap sealed shut. This will allow the eggplant to steam. Leave it wrapped for 15 minutes. Unwrap, and carefully peel off all the skin, and cut off the stem and root end. If the eggplant is still very hot, just let it cool before handling - there is no rush here. Discard all of the skins and stems.
Meanwhile, use a large knife to mince up the cooked (and peeled) eggplant. You can decide if you want your dip more chunky or smooth. I like mine somewhere in the middle (see note above).
To a mixing bowl add the chopped eggplant, the garlic paste, tahini, yogurt, lemon juice, and salt. Stir well to combine.
Pour into a pretty bowl to serve, then top with the olive oil and seasoning. Leave the dip in the fridge til you’re ready to serve. Serve with your favorite veggies on the side.