|10 min||40 min||8|
|1 whole lemon(s)||Lemon juice|
|2 clove(s)||Garlic (crushed)|
|1/4 tsp||Chili powder (or 1/2 tsp chili flakes)|
|2 tbsp||Parsley, fresh|
|3 tbsp||Extra virgin olive oil|
|1 tsp||Paprika (for garnish)|
1. Char the eggplants:
2. Bake the eggplants:
3. Slit the eggplants and scoop the flesh out. To remove the excess juice, you can place the flesh in a sieve (or you can use a colander) before mixing with the remaining ingredients. Discard the skins and stems.
If you prefer a chunky texture: Place the eggplant flesh on a chopping board and cut into small pieces. Then, in a bowl, mix with all the remaining ingredients (apart from the olive oil and paprika). Alternatively, if you prefer a smooth texture: Place the eggplant in a food processor and pulse until smooth. Transfer into a bowl and add all the remaining ingredients (apart from the olive oil and paprika).
4. Place in a serving bowl, drizzle with olive oil and sprinkle with ground paprika and fresh parsley. Enjoy with some freshly cut veggies, Keto Cheesy Crackers or Ultimate Keto Breadsticks. If not using immediately, cover and refrigerate for up to 5 days.