Looking for a baba ghanoush style dip but on the lighter side? This French eggplant caviar dip recipe is flavourful but without the strong taste of tahini, leaning more on the fresh flavours from herbs, combined with tangy lemon juice and white wine vinegar.
Vegan Keto Eggplant Caviar Dip Recipe
- 1lb eggplant
- 2 teaspoons avocado oil
- 4 cloves garlic, unpeeled
- 2 shallots or ½ medium red onion, cut into 4 equal sized pieces
- 3 tablespoons extra virgin olive oil
- 2 tablespoons mixed fresh herbs, chopped (mint, parsley and basil)
- 1½ tablespoons lemon juice, freshly squeezed
- 1 teaspoon white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon flaky sea salt (like Maldon or Fleur de sel
- ½ teaspoon crushed red pepper flakes
- Freshly ground black pepper
- Sesame seeds, toasted (for garnish)
Preheat oven to 425F. Line a baking sheet with a silicon baking mat. Halve the eggplant lengthwise then transfer to baking sheet cut side up. Prick the flesh with a knife all over the skin. Drizzle each half with a teaspoon of avocado oil, rubbing it all over the flesh. Top with garlic cloves and red onion. Roast for 40 minutes or until flesh is very soft.
Remove from oven then tent with aluminum foil for 15 minutes.
Transfer shallots to a blender and squeeze out the garlic into it as well. Scoop out the eggplant flesh into the blender then add herbs, olive oil, lemon juice, salt, chili flakes and black pepper. Process until smooth.
Store in an airtight container in the fridge for up to one week. Garnish with extra olive oil, sesame seeds, chili flakes and more fresh herbs if desired.
Did you make this vegan keto eggplant caviar recipe? If so, please let me know how it goes in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)