Tofu dip with baked eggplant
Tofu dip with baked eggplant is a simple vegan dish, a perfect snack for gatherings with friends. This dish is great for sharing because you just need to put it on a table and by using bread everyone can scoop as much of it as they want. As this is a vegan dish, all the ingredients used to prepare it are of plant origin. As for the creamy dip on which the baked eggplant is placed, I make this dip with smoked tofu cheese, cashews and rice cream. I season it to taste with garlic, chilli flakes, lemon juice, salt and pepper. All the ingredients used to make the dip must be mixed and this can be done by using a hand or cup blender. I encourage you to try the below recipe for tofu dip with baked eggplant and enjoy.
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Ingredients for tofu dip with baked eggplant.
- 300 g mini eggplant
- 1/4 teaspoon of salt
- 2 tablespoons of olive oil
Tofu dip:
- 300 g smoked tofu cheese
- 200 ml rice cream
- 100 g cashew nuts (halves)
- 300 ml hot water
- 1 tablespoon of lemon juice
- 2 medium cloves of garlic
- 1/2 teaspoon of salt
- 1/4 teaspoon of chilli flakes
- 1/4 teaspoon of black pepper
To serve:
- 1 tablespoon of olive oil
- a small bunch of parsley
- a pinch of chilli flakes
How to make tofu dip with baked eggplant.
Cut the washed and pat-dried eggplant into 5-6 centimetres long pieces, then cut each one in half lengthwise. Place the eggplant halves on a baking tray lined with baking paper with skin side down, brush the with olive oil, and sprinkle with salt. Once done, turn it over, with the skin side up, and place it in the oven preheated to 180 degrees Celsius for 25 minutes. Once it’s baked, cool it down.
Pour boiling water over halves of cashew nuts and set it aside to soak for 30 minutes. Next, pour the nuts into a colander and drain out the water. Then put them in a blender and add mashed garlic, smoked tofu cheese, chilli flakes, pepper, salt, lemon juice and rice cream. Mix until it gets a uniform and creamy texture.
Spread the tofu dip on a serving plate, place the baked eggplant on it, sprinkle it with chilli flakes, finely chopped parsley and drizzle with olive oil. Serve the dip with crackers, croutons or toasted bread.
Good to know when making tofu dip with baked eggplant.
In this recipe I use Italian eggplant called perlina mini, but in fact you can use any type of eggplant.
You can prepare any other vegetable in a similar way, example zucchini or peppers.
Do you like dishes with eggplant? If so, try our recipe for Eggplant Parmigiana.
