EGGPLANT DIP
1 large globe eggplant
⅓ cup silken soft tofu
⅓ cup dry whole-grain
bread crumbs
½ tsp Bragg Sprinkle (24 herbs & spices)
2 Tbsps lemon juice
1 tsp garlic, mince
¼ tsp red pepper sauce
3 Tbsps parsley, mince
Pierce eggplant in several places with a fork and place it on a baking sheet. Broil about 6-inches from the heat until blackened on all sides. Remove from oven and set aside to cool. When the eggplant is cool enough to handle, cut it open and spoon the flesh into a large bowl. Mash it with a fork, breaking up any long strands. Stir in bread crumbs, silken tofu, lemon juice, garlic, Sprinkle and red pepper sauce. Spread on decorative plate. Sprinkle with parsley. Chill completely. Serve with thin rounds of crisp raw vegetables, such as zucchini, jicama, celery, carrots, turnips, sweet potatoes. Delicious on heated pita bread. Makes 1 cup.
