Tofu-Roasted Tomato-Curried Eggplant Dip-Spread

1. Heat oven to 450*F.

2. Arrange eggplant slices evenly on cookie sheet with tin foil or parchment.

3. Sprinkle both sides evenly with powder and peppers.

4. Place whole tomato on sheet, then place in oven for about 10 minutes (total) for the tomato and 20 minutes on each side for the eggplant.

5. Remove and let cool.

6. Place eggplant in food processor and process.

7. then add tomato and puree.

8. then add garlic cloves and peppers.

9. Process.

10. Add tofu.

11. Process again.

12. Then add water and soy sauce.

13. Process.

14. Adjust seasonings to taste, if desired.

15. Serve with pita chips, crudites (veggies), or crusty bread.

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Nutrient	Quantity
Total fats	2.9553 g
Protein	6.6622 g
Carbohydrates	15.862 g
Energy	99.6275 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.128 g
Water	247.5528 g
Aspartic acid	0.7673 g
Calcium, Ca	161.3195 mg
Lutein + zeaxanthin	749.3796 g
Fiber, total dietary	6.3247 g
Fatty acids, total trans-polyenoic 13:0	0.0032 g
Carotene, beta	1789.9935 g
Niacin	2.0993 mg
Vitamin A, RAE	168.7791 g
Arginine	0.3637 g
Riboflavin	0.1221 mg
Tocopherol, beta	0.0223 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.0005 g
Glutamic acid	1.7354 g
Sodium, Na	599.8881 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0147 g
Total lipid (fat)	2.9553 g
Manganese, Mn	1.0343 mg
Fructose	3.092 g
Proline	0.2951 g
Fatty acids, total saturated 16:0	0.2993 g
Fatty acids, total saturated 8:0	0.0005 g
Sucrose	0.0354 g
Choline, total	22.7208 mg
Sugars, total	6.4601 g
Serine	0.2701 g
Fatty acids, total saturated 10:0	0.0017 g
Fatty acids, total saturated 18:0	0.0873 g
Vitamin B-6	0.3739 mg
Selenium, Se	5.3002 g
Ash	3.5282 g
Fatty acids, total saturated 18:1 undifferentiated	0.7858 g
Pantothenic acid	0.3278 mg
Phenylalanine	0.2503 g
Copper, Cu	0.2703 mg
Betaine	4.5342 mg
Thiamin	0.1394 mg
Methionine	0.0658 g
Iron, Fe	2.2806 mg
Carbohydrate, by difference	15.862 g
Phosphorus, P	132.5492 mg
Folate, total	45.3389 g
Tocopherol, gamma	0.3141 mg
Fatty acids, total saturated 4:0	0.0005 g
Fatty acids, total saturated 22:1 undifferentiated	0.0006 g
Lycopene	5747.7811 g
Alanine	0.231 g
Valine	0.2462 g
Fatty acids, total saturated 18:2 undifferentiated	1.2213 g
Glycine	0.2214 g
Carotene, alpha	225.6222 g
Glucose (dextrose)	2.8698 g
Fatty acids, total saturated 14:0	0.0321 g
Zinc, Zn	1.0414 mg
Isoleucine	0.2324 g
Fatty acids, total saturated 12:0	0.0011 g
Fatty acids, total polyunsaturated	1.3492 g
Leucine	0.3641 g
Tocotrienol, alpha	0.0223 mg
Vitamin A, IU	3383.6147 IU
Folate, DFE	45.3389 g
Tryptophan	0.0653 g
Vitamin C, total ascorbic acid	35.2829 mg
Phytosterols	18.6252 mg
Galactose	0.0084 g
Fatty acids, total polyunsaturated 18:1 c	0.3497 g
Fatty acids, total saturated 6:0	0.0015 g
Tyrosine	0.1775 g
Vitamin K (phylloquinone)	24.6325 g
Fatty acids, total saturated	0.4375 g
Histidine	0.1292 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0005 g
Fatty acids, total monounsaturated	0.8025 g
Threonine	0.2237 g
Folate, food	45.3389 g
Cryptoxanthin, beta	225.072 g
Vitamin E (alpha-tocopherol)	3.2946 mg
Magnesium, Mg	58.1063 mg
Lysine	0.2703 g
Potassium, K	752.4984 mg
Cystine	0.0526 g
Fluoride, F	5.1379 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Tofu	0.5 ounce	20.4116	0.3941	1.236
Tomato	1	40.2099	8.6898	0.4468
Soy sauce	2 teaspoons	5.618	0.5226	0.0604
Curry powder	2 teaspoons	13	2.2332	0.5604
black pepper	0	0	0	0
Water	1 tablespoon	0	0	0
eggplant	0.5	0	0	0
cayenne pepper	2 teaspoons	11.448	2.0387	0.6217