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:
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
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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.