Smoky Eggplant Dip

Adapted from Ana Sortun Spice Flavors of the Eastern Mediterranean.



  1. Bring a large saucepan (big enough to hold the chunks of peeled eggplant) of water to a boil and cook the eggplant in the boiling water with 1 Tb salt. Lower the heat to medium and continue a brisk simmer. Cook for 15 to 20 minutes, until the eggplant is soft and translucent. Check by squeezing the eggplant with a pair of tongs. Drain well in a colander.
  2. In a food processor fitted with a metal blade, puree the eggplant with the silken tofu, smoked salt, garlic, lemon juice, and olive oil.
  3. Place the eggplant mixture in a medium mixing bowl and stir in the nuts. Season with salt and pepper to taste.
  4. Serve at room temperature or warm in small serving bowls

Recipe by Synergy Private Health at