Vegan Roasted Eggplant and Tofu Dip

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Technique: Grind Recipe
Difficulty: Medium

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How to Make Vegan Roasted Eggplant and Tofu Dip

  • Cut the eggplant in half and place on a baking sheet.
  • Slice garlic very thin. Now make slits in the eggplant and slide the garlic slices into it.
  • Take care not to leave the garlic exposed in the oven because it will burn.
  • Drizzle the eggplant with a mixture of olive oil + red chilli powder + turmeric + salt.
  • Bake the eggplant in a 350-degree oven for about 30-45 minutes or until the top is golden brown and a knife inserted in the centre slides in easily.
  • Set aside to cool, then scoop out the flesh from the skin and place it in a blender.
  • Then add everything else to the blender and blend till smooth.
  • When the dip is quite smooth, check for salt and add more chilli powder if needed.