Eggplant Tofu Spread Recipe

Eggplant Tofu Spread Recipe

1 eggplant (aubergine)
50 g/2 oz ground almonds

225 g/8 oz/1 cup silken tofu

Pinch of mixed (apple pie) spice

15 ml/1 tbsp lemon juice
A few drops of onion juice or a squeeze of garlic puree (paste)

Method:

Halve the eggplant lengthways. Grill (broil) it, skin side up until the flesh is soft. Strip off the skin and chop the flesh into a bowl. Process it with the almonds, tofu and mixed spice. Work in the lemon juice and a few drops of onion juice or the garlic. Put in a pot, cover and chill. Use within 48 hours.