Roasted Eggplant-Tofu Tahini Dip with Cucumber

• 100 g raw eggplant — Raw eggplant
• 200 g extra-firm tofu, drained — Extra-firm tofu prepared with nigari
• 20 g roasted sesame tahini — Tahini from roasted sesame kernels
• 70 g cucumber with peel — Cucumber with peel
• 5 g fresh lemon juice — Fresh lemon juice
• 1 g raw garlic (about 1/3 small clove) — Raw garlic
• 4 g extra-virgin olive oil — Extra-virgin olive oil
• 0.3 g fine salt (a small pinch) — Fine salt
• 0.2 g ground black pepper (a pinch) — Ground black pepper

Method

1. 1Heat the oven and cut the eggplantHeat the oven to 425°F and line a small sheet pan. Cut 100 g eggplant into 1 cm-thick slices, leaving the skin attached.10 min · 425°FLook for: The slices have an even thickness so their centers soften at the same time.Safety: Use a stable cutting board and oven-safe parchment.
2. 2Roast the eggplantBrush both faces of the eggplant with all 4 g olive oil and spread the slices on the pan. Roast for 20 minutes, turning after 10 minutes.20 min · 425°FLook for: The flesh collapses under a fork and the cut faces have golden-brown patches.Safety: Use oven mitts and keep hands clear of escaping oven heat.
3. 3Cool and drain the eggplantPlace the roasted eggplant in a sieve over a bowl for 8 minutes. Let any watery juices drain away without pressing the flesh dry.8 minLook for: The eggplant is warm, soft, and no longer steaming strongly or dripping.Safety: Use clean utensils and do not leave the cooked eggplant at room temperature for more than 2 hours.
4. 4Prepare the tofu and cucumberWhile the eggplant cools, drain and blot 200 g tofu. Cut 70 g washed cucumber into short sticks and finely grate 1 g garlic.3 minLook for: The cucumber sticks are sturdy enough for dipping, and the tofu has no packing liquid.Safety: Use ready-to-eat refrigerated tofu and clean produce-preparation tools.
5. 5Blend the roasted eggplant dipBlend all the drained eggplant with the tofu, 20 g tahini, 5 g lemon juice, grated garlic, 0.3 g salt, and 0.2 g pepper for 2 minutes. Stop halfway to scrape the sides, then blend until creamy with fine eggplant-skin flecks.2 minLook for: The dip holds a soft mound on a spoon and has no large tofu or eggplant pieces.Safety: Secure the lid and stop the motor before scraping; blend only once the eggplant has cooled.
6. 6Serve with cucumber sticksScrape the entire eggplant-tofu dip into one bowl and serve with all the cucumber sticks. Use a spoon for any dip that remains after the cucumber is finished.1 minLook for: The complete snack contains the whole dip portion and all cucumber sticks.Safety: Refrigerate any unused dip and cucumber promptly at 40°F or colder.