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. If you don't believe me, try it in classic eggplant recipes, like vegan Eggplant Parmesan, Baingan Bharta and Grilled Eggplant.
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.
Vegan Roasted Eggplant and Tofu Dip recipe
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 teaspoon olive oil + ¼ teaspoon red chilli powder + ¼ teaspoon 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 tablespoon grated ginger
½ cup packed mint leaves
2 tablespoon lemon juice
Salt to taste
Add between ¼- ½ 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.