Ingredients:

• 1 large Eggplant
• 4 Cloves of Garlic
• 1 tsp Olive oil
• 1/4 tsp Red Chilli powder
• 1/4 tsp Turmeric
• Salt – to taste
• 1 pack – silken firm Tofu
• 1 tbsp – grated Ginger
• 1/2 cup – packed Mint leaves
• 2 tbsp – Lemon juice
• 1/4 – 1/2 cup of soymilk

Method:

1. Cut the eggplant in half and place on a baking sheet.
2. Slice garlic very thin. Now make slits in the eggplant and slide the garlic slices into it.
3. Take care not to leave the garlic exposed in the oven because it will burn.
4. Drizzle the eggplant with a mixture of olive oil + red chilli powder + turmeric + salt.
5. Bake the eggplant in a 350-degree oven for about 30-45 minutes or until the top is golden brown and a knife inserted in the centre slides in easily.
6. Set aside to cool, then scoop out the flesh from the skin and place it in a blender.
7. Then add everything else to the blender and blend till smooth.
8. When the dip is quite smooth, check for salt and add more chilli powder if needed.

Recipe courtesy of Vaishally