Aswad: Eggplant Dip with Peanut Butter

Nika’s PickTOFU+10g protein

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

• 700 g eggplant
• 3 tbsp olive oil
• 6 cloves garlic
• 60 g tomato paste
• 80 g coconut yogurt
• 80 g peanut butter
• 1 tsp salt
• 1 tsp ground cumin
• 60 ml lemon juice
• 1/2 tsp chili flakes
• 20 g peanuts (crushed)
• 1 handful fresh coriander

Contains: nuts

How to make it

1. Cut the eggplant into large chunks. Heat olive oil in a wide pan over medium heat and fry the eggplant, turning occasionally, for about 20 minutes until very soft and easy to mash with a fork. Don't skimp on the oil — it helps the eggplant caramelize and become tender.

Nutrition