If you look up "eggplant dip" on Fitday you can find a basic babaghanouj recipe with nutritional breakdown. Basically PER CUP it's:

Carbs: 23.5g
Fibre: 6.25g
-------------
Net Carbs: 17.25g per cup
OR
Net Carbs: 1.38g per tablespoon

Remember, a lot of these carbs are coming from veggies and seeds (tahini = sesame seeds) so it's a good, healthy way to spend your carbs and it tastes great. If you really want to lower the carb count you can use less lemon juice than the fitday recipe but I wouldn't advise that as the lemon juice is needed for consistency and taste.

If you want a stronger tasting dip, roast the eggplant for longer at a lower temperature.

Hope that helps!

Em

EDIT: For Tamarian's recipe, if one assumes it uses 1 cup of eggplant, the net carbs is 9g (12g total, 3g fibre) for the whole recipe. It would make a little over 1 cup of dip so the carb count is substantially lower than Fitday's recipe. However, keep in mind that carb counts can be inaccurate because of the way Fitday rounds to whole grams (both mayo and lime juice are counted as 0 carbs when entering these quantities).

Tamarian, thanks for the recipe (never thought of using mayo in it!) and Tarah thanks for posting the thread!