Delicious and healthy dip you can have over and over without feeling guilty.

  • 1 Large eggplant
  • 1 Small onion, roughly chopped
  • 4 Cloves garlic, roughly chopped
  • 2-oz silken tofu
  • Cayenne or Tabasco sauce, to taste
  • 2 Tablespoon Olive oil
  • 1 Tablespoon Coconut sugar
  • Juice of ½ – 1 lemon, to taste
  • Ground pepper and salt, taste
  1. Preheat the oven to 400 degrees, slice eggplant into two, brush olive oil on the surface, and bake for 20-30 minutes
  2. Put roasted eggplant in a cool place to cool down
  3. Heat olive oil, onion, and garlic in a frying pan until soft, but not brown
  4. Peel the skin off the eggplant or use a spoon to scoop the inside into a food processor
  5. Add sauteed onion and garlic
  6. Combine tofu, cayenne/Tabasco sauce, black pepper, and blend into a smooth puree
  7. Serve dip with toast, pita chips, or corn chips

Hold off on the cayenne/Tabasco until the end. You can sprinkle the cayenne on top to add a little heat.



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