In the bustling heart of a cosmopolitan city, where the streets thrum with the energy of diverse cultures and culinary traditions, there lived a chef named Mia. Mia was the proud owner of a quaint café that had become a sanctuary for those seeking refuge from the city’s relentless pace. Known for her commitment to creating delicious, health-conscious meals, Mia was always on the lookout for new recipes to delight her patrons, many of whom followed a ketogenic lifestyle.
One summer evening, inspired by a vibrant farmers’ market brimming with fresh produce, Mia’s attention was captured by the deep purple hue of a particularly plump eggplant. It reminded her of the smoky, rich flavors of baba ganoush, a dish she had fallen in love with during her travels in the Middle East. Determined to recreate this culinary delight in a way that was both keto-friendly and reminiscent of her adventures, Mia set out to craft her version of Completely Keto Baba Ganoush.
Back in her kitchen, Mia carefully selected the ingredients that would bring her vision to life. She chose Completely Keto Tehini Sauce for its creamy texture and depth of flavor, a perfect complement to the eggplant’s natural smokiness. Minced garlic added a pungent kick, while sea salt and fresh lemon juice balanced the dish with brightness and zest. A pinch of black pepper provided the finishing touch, adding a subtle warmth that tied all the flavors together.
As the baba ganoush was served to her eager patrons the following day, Mia watched with a mixture of anticipation and pride. The reaction was immediate and overwhelmingly positive. The creamy texture, combined with the smoky undertones and the tang of lemon, made her Completely Keto Baba Ganoush an instant hit. Patrons marveled at how Mia had managed to transform a simple eggplant into a dish that was not only keto-friendly but also a delicious testament to the power of culinary creativity.
Word of Mia’s baba ganoush spread quickly, drawing keto dieters and food lovers alike to her café, all eager to experience the unique flavors of her Middle Eastern-inspired creation. Mia’s dish was more than just a meal; it was a bridge between cultures, a celebration of healthy eating, and a reminder of the joy that comes from sharing good food with good company.
Ingredients
Ingredients:
- 1 Large eggplant
- 4 Tbs of Harlan’s Tehini Sauce
- 5 Cloves minced garlic
- 2 Tsp sea salt
- Juice of 1 fresh squeezed lemon
- 1/2 Tsp black pepper
Instructions
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Using an immersion blender for this recipe makes it so easy to make and easy clean up is a breeze!
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A variation of this recipe is to put 4 Tbs of Primal Kitchen Mayo instead of Tehini. It is prepared in both ways, and I enjoy making it both ways to change things up a bit.
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Turn on oven broiler
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Place eggplant on tray or piece of foil
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Using a fork poke holes all over top of eggplant
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Place in broiler on the middle rack
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Leave in broiler for about 20 minutes
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Remove from broiler and allow to cool
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Open the eggplant and remove cooked eggplant making sure not to take any of the skin with you
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Place in a bowl
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Add minced garlic, tehini or mayo, salt, lemon and pepper
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Using your immersion blender place face down and move around a few times as you see the Babaganoush fully blended
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Enjoy cold or at room temperature
Recipe Notes
This dish can be enjoyed with any meat dishes, fish, chicken or on a salad. It can also be delicious as a snack on Fox hill kitchen buns or bagels. It is also really great to serve at a party or get together as a dip with mixed assorted veggies, one of my favorite ways to have appetizers when entertaining.
