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    You are in: Home / Low-cholesterol / Tofu-Roasted Tomato-Curried Eggplant Dip/Spread Recipe
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    Tofu-Roasted Tomato-Curried Eggplant Dip/Spread

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    nomnom's Note:

    My contribution to RSC4. Nummy. My version of Baba Ganoush. Yeah, there's a lot of "add and process again" steps, but it's to ensure that everything gets blended and evenly incorporated.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 450*F.
    2. 2
      Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.
    3. 3
      Sprinkle both sides evenly with powder and peppers.
    4. 4
      Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant.
    5. 5
      Remove and let cool.
    6. 6
      Place eggplant in food processor and process.
    7. 7
      then add tomato and puree.
    8. 8
      then add garlic cloves and peppers.
    9. 9
      Process.
    10. 10
      Add tofu.
    11. 11
      Process again.
    12. 12
      Then add water and soy sauce.
    13. 13
      Process.
    14. 14
      Adjust seasonings to taste, if desired.
    15. 15
      Serve with pita chips, crudites (veggies), or crusty bread.

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    Ratings & Reviews:

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    Nutritional Facts for Tofu-Roasted Tomato-Curried Eggplant Dip/Spread

    Serving Size: 1 (103 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 32.0
     
    Calories from Fat 5
    17%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.1 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 171.8 mg
    7%
    Total Carbohydrate 6.3 g
    2%
    Dietary Fiber 2.9 g
    11%
    Sugars 2.3 g
    9%
    Protein 1.7 g
    3%

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