Skip to content

MIDDLE EASTERN EGGPLANT DIP

SERVINGS: 6

INGREDIENTS:

1 medium eggplant, peeled, cut into 1/2-inch cubes, and steamed

1/2 cup Morinaga Silken Tofu – Firm, mashed

1/4 cup tahini

2 Tbsp. lemon juice

2 tsp. garlic, minced

1/4 tsp. ground cumin

salt and pepper to taste

2 Tbsp toasted sesame seeds

1 Tbsp parsley, coarsely chopped

PREPARATION:

In a food processor, combine cooked eggplant, tofu, tahini, lemon juice, and food processor. Process until smooth and creamy. Stir in remaining ingredients and adjust to taste.

 


 

PRODUCTS USED FOR THE RECIPE

  • Firm

Previous Recipe SOY BENEDICT SAUCE
Next Recipe VEGETARIAN SPAGHETTI SAUCE