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Eggplant and tofu dip

updated

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Ingredients for 1 servings:

  • 200 g tofu (silken tofu)
  • 1 m.-large eggplant(s)
  • 1 tbsp olive oil
  • 1 tsp, sautéed harissa
  • ½ tsp herbal salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Also suitable as a spread.

Wash the eggplant thoroughly and pierce it several times all over. Then place it in the oven at 200°C for about 20-30 minutes, until soft. Let it cool briefly. Trim the ends and cut the eggplant into pieces. Place it in a blender along with the tofu, olive oil, salt, and harissa. If you don’t like it too spicy, use only half a teaspoon of harissa. Blend until smooth. Tastes great with boiled potatoes, as a dip for vegetable sticks, or simply on bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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