Ingredients

• 1 large eggplant
• 4 cloves of garlic
• 1 tsp olive oil
• 1/4 tsp red chilli powder
• 1/4 tsp turmeric
• Salt - to taste
• 1 pack - silken firm tofu
• 1 tbsp - grated ginger
• 1/2 cup - packed mint leaves
• 2 tbsp - lemon juice
• 1/4 - 1/2 cup of soymilk

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.