Keto Baba Ganoush

Baba ganoush made keto-friendly strips away nothing essential—just the bread. The eggplant's natural creaminess builds the dip's silken foundation; tahini (not tahini-chickpea hummus) anchors the fat macros. Roast until the skin blackens deeply; this brings out the aubergine's sweetness and makes scooping the flesh effortless. The lemon and garlic punch through the richness, preventing any leaden mouthfeel.

Common mistake: under-roasting eggplant leaves a watery, bland dip. Burn those skins. If your blended dip feels too thick, add water one tablespoon at a time rather than oil—more fat than needed defeats keto balance. Tahini quality matters: cold-pressed varieties add earthiness that lifts the whole dish.

Make ahead 1–2 days; store in an airtight container at 4°C, where flavours meld and mellow. Serve at room temperature with celery, bell peppers, or low-carb crackers made from flax or nuts. A drizzle of chilled green oil (parsley steeped in olive oil) lends herbaceous brightness on days you're cooking ahead.