This super delicious and super easy eggplant dip combines roasted eggplant with silken tofu and spices. Vegan, nut-free and gluten-free recipe.
A reader once called me an “eggplant freak” (in a nice way, of course :)) because of how often I cook with this wonder veggie, and I completely agree.
I love eggplant, it is very likely my most favorite vegetable, and I think that when it’s cooked well, there isn’t another veggie that comes anywhere close.
Eggplant’s also one of the reasons I look forward to summer. I grow some of my own, but I also find all sorts of amazing varieties at the farmer’s market, from tiny white, green or purple eggplants to streaked eggplants to skinny Japanese ones.
For this super-delicious, super-easy and super-healthy dip I am sharing today, I used just your regular old bulbous purple eggplant– the one you can find in any supermarket grocery section.
I seasoned and roasted the eggplant first, and then just gave it a whir in the blender along with some silken tofu and a few spices. Scoop it up with crudites, pita bread or even tortilla chips. Delicious.
Looking for more vegan eggplant recipes?
Sri Lankan Eggplant Curry
Roasted Eggplant Soup with Za’atar
Eggplant Hummus
Eggplant in Peanut Curry Sauce
Vegan African Peanut Stew with Eggplant and Okra
Vegan Roasted Eggplant and Tofu Dip:
Vegan Roasted Eggplant and Tofu Dip
1 large eggplant, cut in half, placed on a baking sheet.
Slice 4 cloves of garlic very thin. Now make slits in the eggplant and slide the garlic slices into it. Take care not to leave the garlic exposed in the oven because it will burn. You can roast the garlic separately, but I think this really helps infuse the garlic flavor into the eggplant.
Drizzle the eggplant with a mixture of 1 tsp olive oil + 1/4 tsp red chilli powder + 1/4 tsp turmeric (optiona) and salt to taste.
Bake the eggplant in a 350-degree oven for about 30-45 minutes or until the top is golden brown and a knife inserted in the center slides in easily. Set aside to cool, then scoop out the flesh from the skin and place it in a blender.
Add to the blender:
1 package silken firm tofu
1 tbsp grated ginger
1/2 cup packed mint leaves
2 tbsp lemon juice
Salt to taste
Add between 1/4- 1/2 cup of soymilk to the blender to help give the dip the consistency you’d like. I made mine rather thick, as you can see.
When the dip is quite smooth, check for salt and add more chilli powder if needed.
Enjoy!
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Well at last I tried it though not without a bit of troubles 🙁 I was guesstimating the size of the eggplant and how much tofu to put in with it. I had a quite a small package of organiz tofu and it seemed to be the perfect size. I think personally I would prefer my dip with a bit more bite so next time will leave out the mint (tho I love mint). I added a bit of hot sauce to the dip and used it in side a pitta bread with chopped red onions, parsley and tomatoes. It was delicious! Thanks so much for sharing this wonderful dip. I must ask you though, what kind of blender do you use? Mine kept getting jammed up.
This sounds fabulous!
Lovely dip .. toasted eggplant must have give that an amazing flavor
Now that looks mighty creamy & delicious!