Take the eggplants and poke it several times with a fork.
Remove the outer layer of the garlic head and leave the inner skins intact. Take a knife and chop off the tips of each clove. Put it in tinfoil. Add 1 teaspoon of olive oil to it. Make sure that the sides of the garlic are covered well with oil. You can rub the oil on the garlic sides to ensure this. Then close the tinfoil.
Take garlic head and eggplants and place it in the oven. Bake it at 460 °F (240 °C) for 45 minutes. Check if the eggplants have become soft from inside by poking them with a fork.
Let the eggplants cool down. Slice it open and scoop the flesh out and put it in the food processor. Pop-out the cloves of the garlic and add it to the food processor with the cooked eggplant.
Add 2 tablespoon of Tahini, 1 tablespoon olive oil, and squeeze half a lemon. Process it till it becomes smooth.
Add black pepper and salt to taste.
You can garnish it with parsley, pomegranate seeds, and Paprika.
10 oz. frozen chopped spinach, defrosted and water drained out
A drizzle of olive oil, fresh herbs and extra minced sun-dried tomatoes for serving (optional)
Preheat the oven to 350 °F (180 °C).
Take a hand blender/food processor in a mixing bowl. Place the vegan cream cheese, nutritional yeast, silken tofu, lemon juice, olive or canola oil garlic, and dijon mustard in the bowl. Blend them well till the mixture becomes smooth.
Stir the herbs, crushed red pepper, 1/2 teaspoon salt, and pepper in the bowl. Add the salt as per taste.
Add the spinach, sun-dried tomatoes, and chopped artichoke in the bowl and mix them well.
Transfer the mixture into a small cast iron or baking dish. Drizzle little olive oil on top (optional).
Bake it for 30 minutes till it becomes hot, bubbly, and brown on top.
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