Baba Ganoush with Smoky Tempeh Scramble

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut each eggplant in half, brush with oil and place each half cut-side down on the baking sheet. Prick the eggplants a few times with a knife. Roast for 40 minutes, or until eggplant are completely tender. Remove from the oven and let cool for 15-20 minutes.
Scoop the eggplant flesh and transfer to a food processor. Add the garlic, tahini, salt, lime juice, and spices. Process for 15-20 seconds, or until fully combined. It doesn't have to be perfectly smooth. Transfer to a deep plate and set aside.

Heat the oil in a non-stick skillet over medium heat. Once hot, add the garlic and shallot and sauté for 1-2 minutes.
Next, scramble the tempeh using your hands and add to the skillet. Sauté for 2-3 minutes. Add the chili powder, smoked paprika, soy sauce, coconut sugar, water, and lime juice. Stir to combine and cook for another 2 minutes.
Stir in the chopped peanuts and remove from heat. Top the eggplant dip with the tempeh scramble, chopped cilantro, and serve warm (or chilled) with tortilla chips or raw veggies! For a nuttier flavor, feel free to add a drizzle of toasted sesame oil!
This eggplant dip will keep for up to 3 days in the refrigerator.