Low Carb Grilled Eggplant With Creamy Garlic Tahini Dressing

Grilled eggplant, if left to cook on the grill long enough, will result in a creamy, almost potato-like replacement. The softened, grilled eggplant is slit open, sprinkled with kosher salt, drizzled with a creamy garlic tahini dressing, and topped with freshly chopped cilantro and dried, tart sumac.

Where can I find the sumac?

Most Mediterranean and Middle Eastern grocery stores carry sumac, but it is also easily found on Amazon.

How long should I cook the eggplant on the grill?

The best way to cook the eggplant and know that it is finished is to cook it until it is very soft. You are looking for the eggplant to turn from firm to soft, and the skins should be splitting among some. They will be very, very soft when finished cooking. The whole process will take 20-25 minutes on medium heat.

What can I do with any leftover tahini dressing?

Tahini dressing is excellent on salads! Also, any leftover dressing and grilled eggplants can be blended to make baba ganoush - another great vegan Keto recipe!

Net Carbs

7.1 g
Fiber

7.1 g
Total Carbs

14.4 g
Protein

3.6 g
Fats

6.6 g

119 cals

Quantity

Serving Size

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Eggplant, Raw

3 large
Avocado Oil

1 tablespoon
Tahini

6 tablespoon
Garlic

1 clove
Lemon Juice

2 tablespoon
Coarse Kosher Salt by Morton

½ tsp
Water

⅓ cup
Coarse Kosher Salt by Morton

½ tsp
Cilantro

4 tablespoon
Sumac by Gfresh

¼ gram

Step 1

Preheat the grill on high heat. Place washed and dried eggplants on a small rimmed baking sheet. Rub with avocado oil.
Step 2

Once the grill reaches 350 F, place the oil-rubbed eggplants on the grill and turn the heat to medium. Allow the eggplants to cook like this for several minutes. Then flip them and allow them to cook for several more minutes.
Step 3

Keep flipping them at a few minutes each time until they are cooked through and very, very soft, and roasted on the outside.
Step 4

While the eggplants are grilling, place the rest of the ingredients in the bowl to make the tahini except the cilantro and sumac. Mix the tahini, lemon juice, and salt together.
Step 5

Add in the garlic clove grated on a Microplane and the water. It should come together into a smooth dressing (it will seize up at first).
Step 6

Remove the hot eggplants from the grill, slice them down the center to open them like a potato. Sprinkle eggplants with ¼ tsp of kosher salt.
Step 7

Then drizzle with the dressing, chopped cilantro, and sumac.