Eggplant Dip with Keto Crackers

Enjoy some creamy low-carb dip and crackers as part of a delicious keto appetiser or snack.


  • 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
  • salt
  • freshly ground black pepper


Step 1.
Preheat the grill to hot.

Step 2.
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.

Step 3.
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.

Step 4.
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.

Step 5.
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.

Step 6.
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.

Serves 4