Eggplant dip

Reminiscent of French aïoli, or garlic mayonnaise, this vegan sauce is made with eggplant instead of egg. It is as versatile as it is delicious. Use it as a dip for raw vegetables, spread it on toast points for crostini, or thin it out with a little water to create a lovely sauce to toss with pasta. It also makes a wonderful sandwich spread. A quick trick for mincing garlic is to rub the peeled cloves against the fine holes of a microplane grater. If you love garlic, add another clove or two to this mix. You might also consider adding some minced fresh herbs to the dip. Parsley, oregano, or marjoram are all good bets.