I like using Japanese eggplants for this dish because they are sweet when roasted and have almost no seeds.
Two types of tofu provide the body for this dip, while the tahini provides the flavor.
This is one interesting take on baba ghanoush. Don't forget the anchovies!
Introduce kids to using a blender with this recipe. Serve it with pretzel sticks when you're finished.
Heather and Felix join forces to make the Feather Dip, a cheesy salsa dip.