Lebanese · Keto
Baba Ghanoush Salad Bowl
Inspired by Lebanese cuisine, this keto lunch is prepared with roasted eggplant and tahini. Low carb, maximum flavor!
Halal-friendly Vegetarian Medium
- Prep
- 10 min
- Cook
- 4 min
- Total
- 14 min
- Serves
- 2
5g Net carbs
5g Protein
32g Fat
340 Calories
Per serving
Ingredients
- 1 medium roasted eggplant
- 2 tbsp tahini
- 1 cup lettuce
- 2 medium tomato
- 1 piece cucumber
- 1 tsp sumac
Method
- Slice the roasted eggplant in half lengthwise and scoop the flesh into a bowl, discarding the skin.
- Mash the roasted eggplant flesh thoroughly with a fork until a chunky, spreadable consistency is achieved, then stir in the tahini until fully combined.
- Dice the tomato and cucumber into bite-sized pieces and set aside.
- Arrange the lettuce as a base in two serving bowls, then distribute the diced tomato and cucumber evenly over each bowl.
- Spoon the eggplant and tahini mixture over the vegetables in each bowl.
- Finish each bowl with a generous pinch of sumac sprinkled evenly over the top to add the characteristic Lebanese tang.
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