Place the halved eggplants and serrano pepper in a large cast-iron skillet that's at least 10.5 inches wide. Drizzle two tablespoons of avocado oil over them to coat.
Put the skillet in the oven and broil for 25 minutes. Make sure to flip the eggplants and pepper halfway through to ensure even charring.
Once done, remove the skillet from the oven and transfer the vegetables to a cutting board. Finely chop the eggplants and serrano pepper, including the skins.
In a large bowl, combine the chopped eggplants and serrano with the tahini, minced garlic, cumin, lemon juice, lemon zest, and cayenne pepper. Stir well to combine.
Add salt to taste, and adjust as needed.
Spoon the mixture into a serving bowl and drizzle with olive oil. Garnish with fresh parsley before serving.
Nutrition
Nutrition Facts
Keto Baba Ganoush
Amount Per Serving
Calories 143Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Sodium 5mg0%
Potassium 290mg8%
Carbohydrates 9g3%
Fiber 4g17%
Sugar 4g4%
Protein 2g4%
Vitamin A 101IU2%
Vitamin C 6mg7%
Calcium 22mg2%
Iron 1mg6%
*
Nutritional values are estimates only and do not include carbs from sugar alcohols.
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