A creamy, smoky dip made with eggplant and tofu. Comes together in the blender and bakes for a few minutes to heat it up.
- 1.5 cups roasted eggplant
- 5 cloves roasted garlic
- 1 - 14 oz. package of silken tofu
- 1 Tablespoon fresh basil
- 3/4 cup fresh arugula
- 3 teaspoons sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon chipotle powder
- 1 teaspoon red chili flakes
- 4 1/2 Tablespoons olive oil
- 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.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Category: Appetizer
- Serving Size: 1/4 cup
- Calories: 70
- Sugar: 0
- Sodium: 100mg
- Fat: 6g
- Carbohydrates: 2g
- Protein: 2g