Keto Roasted Eggplant Mash with Spices

1.Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup.

2.Wash and dry the eggplants. Prick them all over with a fork, then place them on the prepared baking sheet. Roast for 35-40 minutes, turning halfway, until the skins are charred and the flesh is very soft.

3.Remove the roasted eggplants from the oven and let them cool for 10 minutes. Once cool enough to handle, peel off the skins and discard. Scoop the flesh into a bowl and mash with a fork until mostly smooth but still a bit chunky.

4.While the eggplants cool, heat avocado oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent and lightly golden.

5.Add the minced garlic, grated ginger, and green chili. Sauté for 1-2 minutes until fragrant.

6.Stir in the chopped tomato, cumin, coriander, smoked paprika, turmeric, garam masala, and red chili powder. Cook for 3-4 minutes until the tomato softens and the spices are aromatic.

7.Add the mashed eggplant to the skillet. Season with salt and black pepper. Mix well to combine all ingredients, and cook for another 5-7 minutes, stirring occasionally, until the mixture is thick and flavors meld.

8.Turn off the heat. Stir in lemon juice and chopped cilantro. Taste and adjust salt or spices as needed.

9.Transfer the mash to a serving bowl. Garnish with extra cilantro. Serve warm as a side or dip, perfect with keto flatbread or fresh veggie sticks.