This Baba Ganoush, Middle Eastern eggplant dip, recipe makes for a great healthy low-carb and Keto snack!
[cooked-sharing]
Spray cold grill with cooking spray. Heat one side of the grill to high. (Or move coals to one side of the grill.)
Slice top off garlic bulb, wrap in foil and place on cooler part of grill. Roast for 20 to 30 minutes. On hot part of grill, place eggplant slices and bell pepper. Grill for 2 to 3 minutes on each side.
Squeeze roasted garlic out of bulb and place in food processor. Add grilled eggplant and red bell pepper. Add lemon juice, basil, olive oil and pepper. Pulse until smooth. Place dip in serving bowl
Warm bread on grill for a few seconds on each side. Serve with dip.
Source: Mayo Clinic
Active time: 30 minutes
Total: 40 minutes
Serving Size 4 servings
Servings 2
- Amount Per Serving
- Calories 233
- % Daily Value *
- Total Fat 5g8%
- Sodium 150mg7%
- Total Carbohydrate 40g14%
- Dietary Fiber 12g48%
- Sugars 11g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Spray cold grill with cooking spray. Heat one side of the grill to high. (Or move coals to one side of the grill.)
Slice top off garlic bulb, wrap in foil and place on cooler part of grill. Roast for 20 to 30 minutes. On hot part of grill, place eggplant slices and bell pepper. Grill for 2 to 3 minutes on each side.
Squeeze roasted garlic out of bulb and place in food processor. Add grilled eggplant and red bell pepper. Add lemon juice, basil, olive oil and pepper. Pulse until smooth. Place dip in serving bowl
Warm bread on grill for a few seconds on each side. Serve with dip.
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