Appetizers

Harlan Kilstein’s Completely Keto Marinated Eggplant With Tehini Sauce

 

Harlan Kilstein’s Completely Keto Marinated Eggplant With Tehini Sauce

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

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

Marinade:

  • 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

Instructions

  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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