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Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Cut slits in flesh side of eggplant halves and insert garlic slices.
Place eggplant cut-side down on the prepared baking sheet.
Prick eggplant all over with a fork and bake until soft and collapsed, about 45 minutes.
When cool enough to handle, scoop eggplant pulp into a blender or food processor; discard skin.
Add tofu, lemon juice and salt, and purée until smooth.