Ingredients
-
1/2
-
1
-
2
-
2
-
-
2
-
1
-
1/8
-
-
1/2
-
2
-
-
-
-
Directions
Tofu-Roasted Tomato-Curried Eggplant Dip/Spread, 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 , 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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Steps
|
1
Done
|
Heat Oven to 450*f. |
|
2
Done
|
Arrange Eggplant Slices Evenly on Cookie Sheet With Tin Foil or Parchment. |
|
3
Done
|
Sprinkle Both Sides Evenly With Powder and Peppers. |
|
4
Done
|
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
Done
|
Remove and Let Cool. |
|
6
Done
|
Place Eggplant in Food Processor and Process. |
|
7
Done
|
Then Add Tomato and Puree. |
|
8
Done
|
Then Add Garlic Cloves and Peppers. |
|
9
Done
|
Process. |
|
10
Done
|
Add Tofu. |
|
11
Done
|
Process Again. |
|
12
Done
|
Then Add Water and Soy Sauce. |
|
13
Done
|
Process. |
|
14
Done
|
Adjust Seasonings to Taste, If Desired. |
|
15
Done
|
Serve With Pita Chips, Crudites (veggies), or Crusty Bread. |
