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.