Low Carb Aubergine Spread
Elevate your appetizer game with this creamy, flavorful Low Carb Aubergine Spread that's as healthy as it is delicious! Roasted aubergines (eggplants) are blended with garlic, tahini, and a splash of lemon juice to create a silky, nutrient-packed dip that's low in carbs yet bursting with Mediterranean-inspired flavor. A touch of parsley and red pepper flakes adds freshness and a subtle kick, while olive oil ensures a luscious texture. Perfect as a dip for fresh veggies, a spread on low-carb bread, or even a topping for grilled protein, this recipe is a versatile and guilt-free choice for your next meal or gathering. Ready in under an hour and featuring wholesome, simple ingredients, it’s the perfect go-to for health-conscious foodies and aubergine lovers alike!
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Recipe Information
Ingredients
- 2 medium aubergines (eggplants)
- 2 tablespoons olive oil
- 3 medium garlic cloves
- 2 tablespoons lemon juice
- 2 tablespoons tahini
- 0.5 teaspoon salt
- 0.25 teaspoon ground black pepper
- 2 tablespoons parsley, finely chopped
- 0.25 teaspoon red pepper flakes
Instructions
Preheat your oven to 400°F (200°C).
Line a baking sheet with aluminum foil or parchment paper.
Using a fork, pierce the aubergines several times all over.
Place the aubergines on the prepared baking sheet and drizzle with 1 tablespoon of olive oil, making sure they're evenly coated.
Roast the aubergines in the preheated oven for about 30-35 minutes, or until they're soft and the skin is wrinkled and slightly charred. Turn them halfway through roasting for even cooking.
While the aubergines are roasting, peel the garlic cloves.
Once the aubergines are done roasting, remove them from the oven and let them cool for a few minutes until they're safe to handle.
Cut the roasted aubergines in half, scoop out the flesh with a spoon, and place the flesh in a food processor. Discard the skin.
Add the garlic, remaining 1 tablespoon of olive oil, lemon juice, tahini, salt, and black pepper to the food processor.
Pulse the mixture until smooth and creamy. Taste and adjust the seasoning if necessary.
Transfer the spread to a serving bowl and stir in the chopped parsley and a pinch of red pepper flakes for a bit of heat.
Serve warm or chilled as a spread with low-carb bread or as a dip with fresh vegetables.
Nutrition Facts
Calories |
639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1232 mg | 54% | |
| Total Carbohydrate | 48.1 g | 17% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 21.9 g | ||
| Protein | 13.9 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2414 mg | 186% | |
| Iron | 10717.1 mg | 59539% | |
| Potassium | 1667 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
