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Lightened-Up Greek-Style Eggplant Dip

Makes 2 1/2 cups, enough for 10 servings
Time 55 min
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.
Ingredients
  • 1 large eggplant (about 1 pound), halved lengthwise
  • 2 cloves garlic, thinly sliced
  • 1 (14.0-ounce) package silken tofu, drained well
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt
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.

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.
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  • 1 large eggplant (about 1 pound), halved lengthwise
  • 2 cloves garlic, thinly sliced
  • 1 (14.0-ounce) package silken tofu, drained well
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt