Charred eggplant is mashed with warm spices and nourishing beef tallow for a hearty, rustic dip with layers of savory flavor. This Keto Baba Ghanoush brings a rich, smoky finish that makes it a standout alongside crisp vegetables or protein-packed plates.
Instructions
- Preheat oven to 350 degrees F / 176 degrees C.
- Cut 2 eggplants in half and score with knife.2 eggplants
- Spray flesh with olive oil cooking spray and season with 2 pinches sea salt. Place on baking sheet skin side up. Bake for 25 to 30 minutes.olive oil cooking spray, 2 pinches sea salt
- Once eggplant is cooled remove flesh with spoon and place into food processer.
- Then add 6 gloves garlic, 1 tablespoon fresh parsley, 1 teaspoon fresh oregano, 1ยฝ tablespoons lemon juice, 3 tablespoons beef tallow, ยผ cup olive oil, ยผ tablespoon sea salt and ยผ teaspoon black pepper.6 gloves garlic, ยผ cup olive oil, 3 tablespoons beef tallow, 1 teaspoon fresh oregano, 1 tablespoon fresh parsley, 1ยฝ tablespoons lemon juice
- Blend in food processer for one minutes until all ingredients are combined.
- Serve with low-carb crackers, sliced vegetables, or toasted keto bread for dipping.
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