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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
Preheat oven to 425
Cut ends off of the eggplants
Slice in thin circles
Place on a large baking sheet
Brush both sides of each slice with olive oil
Sprinkle with salt and pepper
Place baking sheet in the oven for 20 minutes, until golden brown
To make the marinade simply blend in a food processor or blender until mixed well
After removing the eggplants from the oven, spoon marinade over each slice evenly
Serve warm or at room temperature with a side of Harlan’s Tehini Sauce
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
Garnish with green of choice
Serve with Harlan’s Tehini Sauce