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
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Firm
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