Guest guest Posted August 16, 2000 Report Share Posted August 16, 2000 This has a smoky taste which we love.We eat with pitta bread or with raw vegetables,or on ciabatta. Aubergine (Eggplant)dip *********************** 2 large eggplants 2 cloves garlic crushed 285g(10oz) silken tofu ,well drained 2 tablespoons Lemon juice 2 tablespoons olive oil seasoning to taste sesame seeds and watercress to garnish Wash eeggplants and prick with a fork. Place on baking tray and bake at 2ooC /400F (gas mark 6)for 1 hour or until soft when pressed. (Use a tea towel to protect your fingers -it's hot!!) Cool,then cut open and scoop out the flesh. In a blender combine the eggplant,garlic,tofu,lemon juice and oil to make a smooth puree.If it seems too thick add a drop more oil.Season well. Spoon into a serving dish top with the seeds and watercress. Serve with toast fingers or raw vegetable sticks. Diane Quote Link to comment Share on other sites More sharing options...
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