Badrijan Matzoon
Eggplant with Garlicky Yogurt
Yes, with a tweak: confirm the use of plain, unsweetened matzoon or yogurt. About 6g net carbs per serving, lower than 5 in 10 Armenian dishes.
What it is
Tender slices of eggplant, either pan-fried or roasted, served chilled and generously topped with a cool, creamy, and pungent sauce. This sauce is made from plain, full-fat Armenian yogurt (matzoon), abundant minced garlic, and fresh herbs like dill or mint.
Key ingredients
Eggplant, olive oil, plain full-fat matzoon (yogurt), garlic, fresh dill or mint, salt, black pepper.
How to make it keto
Confirm the use of plain, unsweetened matzoon or yogurt. Ensure the eggplant is not breaded or deep-fried in high-carb coatings; ideally, it should be pan-fried or roasted.
Watch out for
Sweetened yogurt, excessive oil absorption by eggplant if deep-fried, potential for added sugar in the yogurt sauce.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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