Ingredients:

  • 1 large eggplant (about 1 pound) halved lengthwise
  • 2 cloves garlic thinly sliced
  • 1 package silken tofu drained well
  • 2 tablespoons lemon juice
  • 1/2 teaspoon fine sea salt

Method:

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Cut slits in flesh side of eggplant halves and insert garlic slices. Place eggplant cut-side down on the prepared baking sheet. Prick eggplant all over with a fork and bake until soft and collapsed, about 45 minutes.

When cool enough to handle, scoop eggplant pulp into a blender or food processor; discard skin. Add tofu, lemon juice and salt, and purée until smooth.

http://www.wholefoodsmarket.com/recipe/3486