This keto eggplant sauce reimagines the Middle Eastern classic baba ganoush in a gentler, digestion-friendly form. It omits tahini and garlic, using extra oil to achieve a rich, creamy texture without heaviness. Eggplant’s natural fibers emulsify the mixture, binding oil and flavor into a smooth, balanced sauce that’s never greasy. High in fiber and antioxidants, it serves equally well as a dip, side, or topping for meat.

Ingredients

• 2 medium eggplants
• 1 cup extra virgin olive oil (or high-oleic sunflower oil)
• 1–2 tbsp chopped fresh herbs (parsley, cilantro, or dill)
• 1–2 tbsp fresh lemon juice or apple cider vinegar (to taste)
• Salt to taste
• (Optional) ½ cup Greek yogurt or cream cheese for extra creaminess
• (Optional) ¼ tsp ground cumin or smoked paprika, if tolerated

Instructions

1. Roast the Eggplants: Preheat oven to 425°F (220°C). Prick eggplants with a fork, brush lightly with oil, and roast whole for 50-60 minutes until the skin is wrinkled and the flesh soft.