Completely Keto Marinated Eggplant With Tehini Sauce

n the quaint village of Lyrical, nestled between the rolling hills and lush vineyards of a region renowned for its olive groves, there lived an inventive chef named Elena. Known for her dedication to the ketogenic lifestyle and her love for the rich culinary traditions of her homeland, Elena sought to create a dish that would celebrate the bounty of her village while adhering to her dietary principles. This quest led to the birth of the Completely Keto Marinated Eggplant with Tehini Sauce, a dish that quickly became a staple in the village and beyond.

The inspiration for this dish came on a warm summer evening as Elena strolled through Lyr

ical’s vibrant market, her senses alive with the colors and scents of fresh produce. It was there that the eggplants, with their glossy purple skin and firm, plump bodies, caught her eye. Remembering the flavorful marinades and sauces that her grandmother used to prepare, Elena envisioned a dish that would bring out the eggplant’s natural richness without overshadowing its delicate flavor.

Back in her kitchen, Elena began experimenting, combining the robust taste of olive oil, a staple in Lyrical’s cuisine, with the tang of lemon juice and the aromatic blend of fresh cilantro and oregano from her garden. The addition of red chile introduced a subtle heat, complementing the freshness of the other ingredients. The marinade was a celebration of Lyrical’s agricultural heritage, embodying the flavors that had nourished its people for generations.

The eggplants, once marinated and grilled to perfection, were finished with a drizzle of creamy Tehini Sauce, adding a smooth, rich layer that contrasted beautifully with the bright, zesty marinade. The dish was a harmonious blend of traditional and modern, perfectly encapsulating Elena’s culinary philosophy.

When she introduced the Completely Keto Marinated Eggplant with Tehini Sauce at a village feast, it was met with acclaim. Villagers and visitors alike were captivated by the depth of flavor, the balance of spices, and the dish’s adherence to the ketogenic lifestyle, a testament to Elena’s creativity and respect for her roots.

The dish’s origin, rooted in the heart of Lyrical, became a tale often told, spreading far beyond the village as a symbol of innovation, tradition, and the communal joy of sharing a meal. Elena’s creation was not just a culinary achievement; it was a celebration of Lyrical’s spirit, a gift to the ketogenic community, and a reminder of the endless possibilities that arise when passion meets heritage.

Completely Keto Marinated Eggplant With Tehini Sauce

Course: Appetizer
Cuisine: American
Servings: 6
Calories: 130 kcal
Serves 6 Appetizer Servings


  • 3 Eggplant small or regular size
  • Olive oil for rubbing eggplant
  • 2 Tsp Coarse sea salt
  • 1 1/2 Tsp black pepper


  • 1 Red chile cut up into small squares
  • 3 Tbs chopped fresh cilantro
  • 2 Tbs chopped fresh oregeno
  • 3 Cloves garlic minced
  • 4 Tbs lemon juice
  • 5 Tbs olive oil
  • 1 Tsp coarse sea salt
  • 1/2 Tsp black pepper


  1. Preheat oven to 425
  2. Cut ends off of the eggplants
  3. Slice in thin circles
  4. Place on a large baking sheet
  5. Brush both sides of each slice with olive oil
  6. Sprinkle with salt and pepper
  7. Place baking sheet in the oven for 20 minutes, until golden brown
  8. To make the marinade simply blend in a food processor or blender until mixed well
  9. After removing the eggplants from the oven, spoon marinade over each slice evenly
  10. Serve warm or at room temperature with a side of Harlan’s Tehini Sauce
  11. Store in an airtight container in the refrigerator and allow to sit for an hour or more out on the counter before serving for full flavor
  12. Garnish with green of choice
  13. Serve with Harlan’s Tehini Sauce

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