Keto Baba Ganoush

Preheat an oven to 350°F (180°C).
Prick the eggplant with a fork in several places and slice it in half lengthwise.
Place on a rack with the flesh facing down. Cover with foil and bake for 10-15 minutes until the skin blisters and the flesh softens.
Remove the foil, switch the oven to grill mode, and grill for 5-10 more minutes, turning frequently to grill both sides.
When baked, remove from the oven and transfer the eggplant to a chopping board or a plate.
Let them cool a little. Using a spoon remove the soft flesh from the baked eggplant leaving the skin aside.
Place the eggplant flesh in a bowl of a food processor with the S blade attachment.
Add the garlic cloves, lemon juice, tahini paste, olive oil, salt, cumin, and basil.
Process for 30 seconds to combine the ingredients and form a dip. Don't over-process the mixture to keep some bites of eggplants.
Taste and add more lemon juice or basil, if you like.
Transfer the mixture into a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top of the baba ganoush and sprinkle with sesame seeds, poppy seeds, and goji berries.
Store in the fridge for 2-3 hours before serving.
Serve cold.
Store in an airtight container in the fridge for up to 3 days.