- 2 large aubergines
- 2 tbsp sunflower oil
- 2 cloves garlic, crushed
- 1 lemon, juiced
- 1/4 tsp ground cumin
- 3 tbsp tahini
- 3 tbsp extra-virgin olive oil
- 75 g (1/2 cup) walnuts, chopped
- 1/2 tsp smoked paprika
- keto multiseed crackers, to serve
- freshly ground black pepper
Preheat the grill to hot.
Cut the aubergine into 1/2 cm (1/4-inch) thick slices and sprinkle with salt. Place in a colander in the sink and leave to drain for 10 minutes.
After draining, pat the slices dry with kitchen paper. Arrange on a large baking tray, drizzle with sunflower oil, and season with salt and pepper.
Grill, turning occasionally, until golden and lightly charred, 6-8 minutes. Remove from the grill and wrap the slices in a sheet of aluminium foil. Leave to cool for 5 minutes.
Remove the skin from the aubergine and roughly chop the flesh. Place in a food processor along with the garlic, lemon juice, cumin, and tahini; blend on high until smooth and creamy, scraping down the sides as needed, 1-2 minutes. Season to taste with salt and pepper as needed.
Spread out the mixture on a serving plate and drizzle with extra-virgin olive oil; garnish with walnuts and smoked paprika. Serve with keto crackers on the side for dipping.