Keto Eggplant Garlic Dip Recipe

About this recipe

A creamy and flavorful eggplant dip perfect for a keto-friendly dinner. This dish combines sautéed eggplant with garlic and a touch of mayonnaise for a satisfying low-carb option.

Ingredients

• 500 g Organically Grown Small Brinjal
• 460 ml Bertolli Dress & Drizz Extra Virgin Olive Oil
• 100 g Garlic - Single Clove
• 250 g Hellmann'S Real Mayonnaise
• 300 g Nutty Yogi Almond Flour (With Skin)
• 1 kg Simply Staples Mineral Rich Sea Salt

Instructions

1. 1. Peel, cut, and cube the eggplant; soak it in salted water for 15 minutes to remove bitterness.
2. 2. Heat 3 tablespoons of olive oil in a pan over medium heat. Mince 5 cloves of garlic and sauté them until fragrant.
3. 3. Drain the eggplant cubes well and add them to the pan with the garlic. Cook for 10-12 minutes, stirring occasionally, until the eggplant is soft.
4. 4. Dissolve 1 tablespoon of almond flour in 1/2 cup of water and pour it into the pan. Stir continuously until the mixture thickens.
5. 5. Mash the cooked eggplant mixture with a fork until smooth.
6. 6. Mince the remaining 5 cloves of garlic and mix them into the mashed eggplant along with 1 tablespoon of mayonnaise and 1/2 teaspoon of sea salt.
7. 7. Serve the dip warm or chilled with keto-friendly crackers or vegetable sticks.