Savory Vegan Eggplant Dip |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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A nice way to use egplant that goes great with breadsticks, pita weges, melba toast or stoneground wheat crackers! This one is intended for garlicky eggplant lovers! Ingredients:
1 medium eggplant (approx. 1 pound) |
1 medium red onion |
1 teaspoon garlic powder or 1 fresh garlic clove, peeled and mashed |
1 tablespoon olive oil |
1 teaspoon sweet paprika |
salt |
4 tablespoons tofu sour cream |
1 tablespoon fresh lemon juice |
1/8 teaspoon dried rosemary, crushed |
Directions:
1. With a fork, pierce eggplant several times. Place it with peel on, as well as the onion, in a non-stick baking pan. Bake at 380º F for about 30 minutes or until you find it tender. Set aside to let cool. Once the eggplant and the onion are cool, peel them, cut the eggplant in pieces into a bowl and then mash it coarsely with a potato masher. In a blender, put all the rest of the ingredients and process till smooth, mix into the eggpalnt. Place into a nice serving bowl and surround with bread sticks, pita wedges, slices of melba toast, crackers or crudités.
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