Tofu-Roasted Tomato-Curried Eggplant Dip/Spread
"My contribution to RSC4. Nummy. My version of Baba Ganoush. Yeah, there's a lot of "add and process again" steps, but it's to ensure that everything gets blended and evenly incorporated."
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 eggplant, sliced 1/4 inch thick
- 1 regular tomatoes
- 2 teaspoons curry powder
- 2 teaspoons cayenne pepper
- black pepper
- 2 cloves garlic
- 1 tablespoon water
- 1⁄8 teaspoon cayenne pepper
- black pepper
- 1⁄2 ounce firm tofu
- 2 teaspoons soy sauce
directions
- Heat oven to 450*F.
- Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.
- Sprinkle both sides evenly with powder and peppers.
- Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant.
- Remove and let cool.
- Place eggplant in food processor and process.
- then add tomato and puree.
- then add garlic cloves and peppers.
- Process.
- Add tofu.
- Process again.
- Then add water and soy sauce.
- Process.
- Adjust seasonings to taste, if desired.
- Serve with pita chips, crudites (veggies), or crusty bread.
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RECIPE SUBMITTED BY
nomnom
Wilmington, Delaware
I graduated from the University of Delaware's HRIM program in '06.
Been several years since I was last active and experimenting, but I'm coming back into it.
I used to be vegetarian (even had a touch of the veganism), and I still love me my veggies, but I also love me my meat. I will never stop liking tofu no matter what. Don't knock until you try it cooked PROPERLY. Tofu is so easy to mess up.
