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How to make Keto Eggplant Dip-Indian Style

keto eggplant dip

This keto eggplant dip tastes vibrant and delicious!

Prep Time 10 mins
Cook Time 20 mins
Cooking Method:
Cuisine:
Courses: ,
Servings: 3
Description

Today I'm sharing one of my favorite keto dips this is made of eggplant! It has a chunky texture, it has layers of flavor- spicy, tangy and delicious! You can have it with keto chips, keto tortillas and with lettuce cups.

(Net carbs per serving: 5.3g)

Ingredients
  • 150 g Eggplant
  • 1/4 tsp Cumin seeds
  • 1/4 tsp Mustard seeds
  • 5-6 Curry leaves
  • 1 tbsp Peanuts
  • 1 Tomato (small)
  • 2 tbsp Onion
  • 3 tbsp Oil (I use avocado oil)
  • 2 clove Garlic
  • 1 tsp Red chilli powder
  • Coriander leaves/stems (handful)
  • Salt (to taste)
  • Lime juice (to taste)
Instructions
  1. 1

    Cut the eggplant into little cubes. Dip them in water immediately to prevent browning due to oxidation.

  2. 2

    Set a pan on medium heat and add oil. Add cumin seeds, mustard seeds, curry leaves (chopped up) and garlic (finely chopped).

  3. 3

    Stir fry this for about 30 seconds (you don't have to brown the garlic)

  4. 4

    Drain the water from the eggplant and add the pieces in.

  5. 5

    Also add chopped tomato along with some salt to taste and give it a quick stir

  6. 6

    Place the lid on and let the eggplant and the tomatoes get mushy (cover it for approximately 5 minutes). If the eggplant isn't mushy yet, stir fry and cover for 2 more min

  7. 7

    Mash up all the eggplant pieces and the tomato pieces (using your spatula or a masher) to create a pasty and chunky texture

  8. 8

    Stir fry the mashed up eggplant in that oil for approximately five minutes

  9. 9

    Add red chili powder and a handful of coriander stems (stems have more crunch and taste than coriander leaves)

  10. 10

    Add a tablespoon of peanuts to a grinder jar and grind to a fine powder

    The powder may look like clumpy due to the peanut oil that's released but that's fine don't worry
  11. 11

    Add in the peanut powder. 

    The peanut powder blends in with the oil and the eggplant and gives it that smoothness that dips have
  12. 12

    Stir fry this for two minutes so the peanuts don't taste raw

  13. 13

    Squeeze a good amount of lime juice

  14. 14

    One highly recommended but optional step is to add two tablespoons of chopped onion and add this after you turn off the heat so that that crunch in the onion remains

  15. 15

    Garnish with fresh coriander leaves

Nutrition Facts per serving (from MyFitness Pal)

Servings 3

Amount Per Serving
Calories 168kcal
% Daily Value *
Total Fat 15.7g25%
Saturated Fat 2.2g12%
Sodium 5.7mg1%
Potassium 247.9mg8%
Total Carbohydrate 5.3g2%
Dietary Fiber 2.3g10%
Sugars 3g
Protein 2g4%
Vitamin C 4.3 mg
Calcium 2.6 mg
Iron 5 mg
Net Carbohydrates 3g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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