Greek Style Eggplant Dip

EggplantGreek Style Eggplant Dip

This dip is super healthy and goes perfectly with raw vegetables, crackers or whole grain pita wedges.

INGREDIENTS

1 Large Eggplant

3 Thinly Sliced Garlic Cloves

14 Ounces Silken Tofu

3 Tablespoons Fresh Lemon Juice

1/2 Teaspoon Kosher Salt

Preheat your oven to 350º F.  Line a baking sheet with parchment paper.  Cut the eggplant in half lengthwise.  Cut slits in the flesh side of the eggplant halves and insert the garlic slices.  Put the eggplant cut-side down on the baking sheet and then prick the eggplant all over with a fork.  Place in the oven and bake for 45 minutes.  You will want the eggplant to be soft and collapsed.  Remove from the oven and then when the eggplant is cool enough to handle scoop out the pulp and put it into a food processor or blender.  Throw away the skin.  Add the tofu, lemon juice and kosher salt.  Puree until nice and smooth.  Serve immediately.  Makes about 2 1/2 cups.

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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