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Low Carb Roasted Eggplant Dip Recipe
Prep Time
10 minutes
Total Time
40 minutes
Yield
8
servings
Ingredients
- 1 eggplant
- 2 medium ripe tomatoes
- 6 garlic cloves
- 2 tablespoons olive oil
- Salt, to taste
Nutrition Info Per Serving
Serving Size
¼ cup
Carbohydrates
6
g
Protein
1
g
Fat
4
g
Calories
55
Roasted Eggplant Dip combines the smoky richness of eggplant with the juiciness of ripe tomatoes and the aromatic kick of garlic. This low-carb dip is an excellent addition to your meal prep for a satisfying lunch or side dish. With just 6 grams of carbs per serving, it fits perfectly into a keto-friendly eating plan. Enjoy it with fresh veggies or low-carb crackers for a health-conscious snack that can support weight loss and metabolic health when paired with your care team.
Instructions
- Preheat oven to 350 degrees F.
- Slice the eggplant in half and score it crosswise. Brush the surface with olive oil.
- Cut the tomatoes in half and toss them in a little olive oil.
- Peel the garlic cloves and toss with olive oil.
- Roast the tomatoes, garlic and eggplant in the oven until soft. The garlic will be done first, then the tomatoes, and finally the eggplant.
- Scoop the flesh out of the eggplant and place it in a food processor or blender. Add the tomatoes and garlic, a tablespoon of olive oil and salt.
- Blend until smooth and serve.
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