Sara louise’s Keto Marinated Eggplant With Tehini Sauce


Sara louise's Keto Marinated Eggplant With Tehini Sauce

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Course Appetizer
Cuisine American
Servings 6
Calories 130 kcal


  • 3 Eggplant small or regular size
  • Olive oil for rubbing eggplant
  • 2 Tsp Coarse sea salt
  • 1 1/2 Tsp black pepper


  • 1 Red chile cut up into small squares
  • 3 Tbs chopped fresh cilantro
  • 2 Tbs chopped fresh oregeno
  • 3 Cloves garlic minced
  • 4 Tbs lemon juice
  • 5 Tbs olive oil
  • 1 Tsp coarse sea salt
  • 1/2 Tsp black pepper


  • Preheat oven to 425
  • Cut ends off of the eggplants
  • Slice in thin circles
  • Place on a large baking sheet
  • Brush both sides of each slice with olive oil
  • Sprinkle with salt and pepper
  • Place baking sheet in the oven for 20 minutes, until golden brown
  • To make the marinade simply blend in a food processor or blender until mixed well
  • After removing the eggplants from the oven, spoon marinade over each slice evenly
  • Serve warm or at room temperature with a side of Harlan’s Tehini Sauce
  • Store in an airtight container in the refrigerator and allow to sit for an hour or more out on the counter before serving for full flavor
  • Garnish with green of choice
  • Serve with Harlan’s Tehini Sauce


Calories: 130kcal

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