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New! Tofu Eggplant Baba Ghanoush
- 4 Servings
- mins Prep Time
- mins Total Time
- 300 Cal/Serving
1/2 pkg Nasoya® Organic Silken Tofu, drained well
1 large eggplant (about 1 pound), halved lengthwise
1/4 tsp garlic powder
2 tbsp tahini
1 tbsp freshly squeezed lemon juice
3/4 tsp kosher salt
A couple of drops of liquid smoke (optional)
- Preheat the oven to 450°F. Line a baking sheet with aluminum foil.
- Place eggplant cut side down on the prepared baking sheet. Prick eggplant with a fork a few times and bake until soft and collapsed and the skin begins to char, about 30 minutes.
- When cool enough to handle, scoop eggplant pulp into a colander and discard skin. Place eggplant in a colander in the sink and let drain. While the eggplant is draining, combine the garlic powder, tofu, tahini, lemon juice, salt, and liquid smoke in a mixing bowl, and whisk together until smooth. Chop and mash the eggplant on a cutting board, and add to the mixing bowl. Mix all the ingredients until smooth and taste again for seasoning.