Tofu-Roasted Tomato-Curried Eggplant Dip/Spread Recipe

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Tofu-Roasted Tomato-Curried Eggplant Dip/Spread
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Ingredients:

Directions:

  1. Heat oven to 450*F.
  2. Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.
  3. Sprinkle both sides evenly with powder and peppers.
  4. 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.
  5. Remove and let cool.
  6. Place eggplant in food processor and process.
  7. Then add tomato and puree.
  8. Then add garlic cloves and peppers.
  9. Process.
  10. Add tofu.
  11. Process again.
  12. Then add water and soy sauce.
  13. Process.
  14. Adjust seasonings to taste, if desired.
  15. Serve with pita chips, crudites (veggies), or crusty bread.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 30.66 Kcal (128 kJ)
Calories from fat 4.78 Kcal
% Daily Value*
Total Fat 0.53g 1%
Sodium 170.92mg 7%
Potassium 219.62mg 5%
Total Carbs 5.93g 2%
Sugars 2.99g 12%
Dietary Fiber 2.52g 10%
Protein 1.75g 3%
Vitamin C 4.7mg 8%
Iron 0.5mg 3%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 35.47 Kcal (149 kJ)
Calories from fat 5.52 Kcal
% Daily Value*
Total Fat 0.61g 1%
Sodium 197.7mg 7%
Potassium 254.04mg 5%
Total Carbs 6.86g 2%
Sugars 3.46g 12%
Dietary Fiber 2.92g 10%
Protein 2.02g 3%
Vitamin C 5.4mg 8%
Iron 0.6mg 3%
Calcium 26.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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