Middle eastern eggplant dip

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Middle eastern eggplant dip

SERVINGS: 6

Middle eastern eggplant dip

INGREDIENTS:

1 medium eggplant, peeled, cut into 1/2-inch cubes, and steamed

1/2 cup Morinaga Silken Tofu – Firm, mashed

1/4 cup tahini

2 Tbsp. lemon juice

2 tsp. garlic, minced

1/4 tsp. ground cumin

salt and pepper to taste

2 Tbsp toasted sesame seeds

1 Tbsp parsley, coarsely chopped

preparation:

In a food processor, combine cooked eggplant, tofu, tahini, lemon juice, and food processor. Process until smooth and creamy. Stir in remaining ingredients and adjust to taste.

PRODUCTS USED FOR THE RECIPE

MORI-NU SILKEN TOFU Firm

MORI-NU SILKEN TOFU Firm