Tom's Low-Carb Ketchup

Recipe by Tarbean
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READY IN: 10mins
SERVES: 33
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Steam or simmer eggplant in small amount of water until soft, about 6-8 minutes. Let cool.
  • Put eggplant and all other ingredients in a food processor or blender and blend until smooth.
  • Adjust seasoning. You can add small amounts of vinegar if you like a sharper taste.
  • Store in the fridge. This ketchup wil keep for a week or so. You can also freeze it.
  • Serving size is 1 tablespoon.
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