Lightened-Up Greek-Style Eggplant Dip

Makes 2 1/2 cups, enough for 10 servings
Time 55 min
Lightened-Up Greek-Style Eggplant Dip

Silken tofu lightens up this Greek dip, traditionally made with a hefty dose of olive oil. Smooth and creamy, it's perfect for accompanying raw veggies, whole grain pita wedges or crackers.

Special Diets:

Dairy FreeDairy Free
VeganVegan
VegetarianVegetarian
Low FatLow Fat
Sugar ConsciousSugar Conscious

Ingredients

    1 largeeggplant (about 1 pound), halved lengthwise
    2 clovesgarlic, thinly sliced
    1 package (14-ounce)silken tofu, drained well
    2 tablespoonslemon juice
    1/2 teaspoonfine sea salt

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Method

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.

Nutritional Info

Serving Size

1/4 cup

Calories

35

Total Fat

1g

Saturated Fat

0g

Cholesterol

0mg

Sodium

60mg

Total Carbohydrate

4g

Dietary Fiber

2g

Total Sugars

1g

Protein

2g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.