Eggplant Caviar with Garlic

Eggplant contributes fiber and potassium, while Greek yogurt adds protein and a gentle cultured note. Roasted pulp, garlic and the creamy dressing become a smooth spread with a subtle smoky flavor. After an hour of chilling, serve it with parsley as a standalone appetizer.
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Inventory: Blender, Oven
667
Servings: 6 (1 serving ≈ 106 gram)
Digestion time: 3 hour
Complete protein:
Eggplant, Mayonnaise (homemade or sugar-free), Greek yogurt, Parsley, Garlic, Table salt, Black pepper
Bake: 25 min. Cool down: 1 h. Blend with a blender: 5 min. Slice: 5 min.
Keto, LCHF: Recipes, Rules, Description $$$
Odessa

Bake the eggplants (500 g) for 25 minutes until tender.

Cool the eggplants, halve them and scoop out the pulp.

Mayonnaise (homemade or sugar-free) (60 g) is added to the pulp. Greek yogurt (60 g) and garlic (5 g) are blended with it until smooth.

Table salt (1 g) seasons the dish. Black pepper (1 g) adds the final seasoning.

Transfer the spread to a container, chill it for 1 hour and garnish with parsley (8 g).


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Keto, LCHF: Recipes, Rules, Description $$$
Odessa