Tofu-Roasted Tomato-Curried Eggplant Dip/Spread |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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. Ingredients:
1/2 eggplant, sliced 1/4 inch thick |
1 regular tomato |
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:
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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