When you’ve got two eggplants in dire need of being used, you’ve got to get creative. Part one of our solution was the best version of eggplant parmesan ever made and part two was this dynamite eggplant dip.
I used the last of the summer basil from our garden and some of fall’s arugula to make this dip all about freshness and spice.
Silky and smooth with a subtle, lingering heat, this dip is a kick to the mouth. Slow-roasted eggplant gives it a smoky flavor that makes the tofu impossible to detect. But the tofu is in there, adding tons of protein and extra creaminess.
Yet again, tofu shows up to the party with versatility and pizzazz. Not only can it be transformed into scrambled eggs and mozzarella cheese, it can also sneak its way into a tasty, party-friendly dip. What can’t this stuff do?!
Football season is already upon us, the holiday season is right around the corner, and yes – it’s ok to bring a dip that doesn’t involve spinach, cheese, salsa, or artichoke. Dip with celery, carrots, crackers, french fries, broccoli, or whatever else your heart desires.
If you enjoyed this Vegan Baked Eggplant Dip recipe then let us know on Instagram.
Pro Tip: Don’t tell people that this dip includes tofu ahead of time; just let them in on the secret when they ask you for the recipe.
How to Make Vegan Baked Eggplant Dip
Vegan Baked Eggplant Dip
Ingredients
Method
- Preheat the oven to 415º.
- Remove the flaky outer layers of skin from a small bulb of garlic – one with about 5-6 small cloves. Chop about 1/2" off the top of the bulb. Drizzle about 1/2 tablespoon of olive oil down into the cloves.
- Wrap the garlic in aluminum foil and place in the oven to bake for 30-45 minutes.
- When it is soft, remove from the oven and allow to cool.
- Remove the ends of the eggplant and chop it into 1/2" slices. Lay the slices flat and sprinkle with salt – allow them to rest for at least 15 minutes. This will allow the eggplant to sweat, release its flavor, and become tender.
- While the garlic is baking, the eggplant can too! Line a baking sheet with parchment paper and arrange the slices. Drizzle with olive oil.
- Bake for 40 minutes, flipping halfway, If the slices look dry, drizzle with more oil.
- In a high speed blender or food processor, add roasted eggplant, basil, arugula, tofu, and spices. Use a spoon to scoop roasted garlic into the mix.
- Blend until well-combined and smooth.
- Pour the dip into an oven proof bowl and bake for 20 minutes. Garnish with fresh chopped basil.
It will be interesting to do this with Tofu. I’ve never tried this way. Fortunately, I’ve got almost everything in this recipe. Would like to try it:) Will get back to review this later if it tastes no bad, lol.
Give it a try! We loved it. :) The tofu makes it so creamy!
I try to eat and cook vegan for myself as much as possible so this eggplant dip is perfect for me. I have never used silken tofu in a dip before and definitely am curious to know what this tastes like.. think I need to make the recipe!