Mediterranean Eggplant Dip

This is a creamy, garlicky dip very similar to a baba ganoush. I used Japanese eggplants as they are tender and sweet. This makes a delicious spread for sandwiches, dip for veggies, or a savory filling for an artisan bread.

Creamy and garlicky, and completely healthy!

Ingredients

1 Japanese eggplant

1 tbsp olive oil

6 cloves garlic
1 block firm tofu
Juice of half a lemon
1 tbsp miso paste
1 tbsp tahini
1/3 cup fresh basil
Salt and pepper

Directions

1) Preheat oven to 375 degrees

2) Slice eggplant in half lengthwise and lop off the head. Sprinkle with salt and let sit for 15 minutes. This will remove any bitterness from the flesh.

3) Rise eggplant with water and place on a baking sheet. Brush with olive oil and bake til tender, about 25 minutes.

Eggplant, roasted til tender and sweet. A good salt soak has removed any bitterness.

4) Cut eggplant into chunks and place in food processor with garlic, tofu, lemon juice, miso paste, and tahini.

If the mixture is too thick, add water to make it smooth.

5) Blend till creamy. If the mixture is too thick, feel free to add a few tablespoons of water.



6) Once the mixture is creamy and smooth, add the basil leaves and pulse until roughly chopped.

7) Add salt and pepper to taste, and enjoy!