Low Carb Baba Ganoush
Low Carb baba ganoush is easy to make, because most of the recipe contains eggplant and sesame seed paste (tahini). Baba Ganoush is a Levantine dish. Leventine cuisine is found in the modern states of Iraq, Jordan, Lebanon, Israel, Palestine, Syria, and parts of southern Turkey near Adana, Gaziantep, and Antakya. In the broader family of Mediterranean cuisine, Cypriot cuisine also has strong Levantine influences.
I always remember when my friend, James, came from England to Australia to live. We were 7 years old at the time. As we grew older, I always remember him saying “Aubergine”… I could never work out what he was actually talking about until I got older, so thankyou James for always increasing my wisdom for unknown words!
Eggplant (Solanum melongena), or aubergine, is a species of nightshade, grown for its edible fruit. Eggplant is the common name in North America, Australia and New Zealand, but British English uses the French word aubergine. It is known in South Asia and South Africa as brinjal. The fruit is widely used in cooking.
Eggplant has a fantastic carbohydrate ratio for the ketogenic diet. Its 3% net carbs, and only 6% total carbs. This means that in ever 100g of eggplant 3g would be net carbs. Tahini is around 15% net carbs, so in every 100g, 15g would be carbs.
Baked eggplant recipes like easy baba ganoush are only eaten in smaller quantities. This dip is fantastic served with some warm keto bread, or even used as a dip for my fathead crackers.
Roasted aubergine is the main ingredient of low carb baba ganoush. Simple eggplant recipes are best served with friends. Aubergine dip recipes are fantastic for parties. Friends don’t let friends eat carbs!
How to roast eggplant in oven?
How to roast eggplant in oven? The way I usually do it is by poking holes into the fruit and placing inside the oven whole. The skin becomes slightly harder to remove, but the taste is absolutely sensational.
Low Carb Baba Ganoush
- 1 large eggplant
- 1/4 cup tahini
- 3 cloves garlic
- 1/4 cup fresh lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- 1 Tbsp olive oil
- 1/4 cup kalamata black olives
- Preheat oven to 355F (180C)
- Poke the eggplant on all sides with a fork. Grill in the oven for 30 mins
- Remove from the oven and peel off the skin. Place the eggplant flesh in a bowl.
- Using a fork, mash the eggplant into a fine paste.
- Add the tahini, olive oil, oilves, crushed garlic, lemon juice, cumin and salt. continue mashing.
- Place into a bowl and serve with fathead crackers or keto bread rolls.