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
You hunted for the best low carb roasted eggplant dip, and now you're here. Wonderful! Consume just one bite of this keto recipe for roasted eggplant dip, and you will be astounded how so much delicious flavor can be loaded into a single snack without wrecking your metabolic health. Best of all, this low carb roasted eggplant dip recipe is so easy to cook, a novice could cook it. Ready to make the best low carb roasted eggplant dip you've eaten in your life? Read on!
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.