Char the eggplants.

Place the eggplants on a baking sheet lined with baking foil or strong parchment paper.

Using a fork, prick the skin of each of the eggplants several times.

Place them under a broiler for 5-8 minutes until the skin in lightly charred.

Turn them on the other side half way through the charring.

Bake the eggplants.

Once the eggplants are charred, turn the broiler off and preheat the oven to 220 °C/ 430 °F.

Bake for 30-40 minutes.

They will get wrinkly and very soft inside when they are done.

Remove from the oven and leave them to cool down enough to handle.

Slit the eggplants ...

Charring the eggplants will add a smoky flavour.

If you skip this step, add 10 more minutes to the baking time.

...

and scoop the flesh out.

To remove the excess juice, I placed the flesh in a sieve (or you can use a colander) before mixing with the remaining ingredients.

Discard the skins and stems.

If you prefer a chunky texture: Place the eggplant flesh on a chopping board and cut into small pieces.

Then, in a bowl, mix with all the remaining ingredients (apart from the olive oil and paprika).

If you prefer a smooth texture: Place the eggplant in a food processor and pulse until smooth.

I used my Kenwood mixer with a food processor attachment.

Transfer into a bowl and add all the remaining ingredients (apart from the olive oil and paprika).

Enjoy with some freshly cut veggies, Keto Cheesy Crackers or Ultimate Keto Breadsticks.

If not using immediately, cover and refrigerate for up to 5 days.