Tuscany Dip

1. Rub the eggplant, bell pepper, and red onion with a bit of olive oil and roast them in the oven at 180 degrees Celsius (about 356 degrees Fahrenheit) until you see slight browning, indicating a roasted flavor. Add the garlic (still in its peel) about 10 minutes before the vegetables are done.

2. Once the garlic has cooled a bit, remove it from the peel. The garlic should easily squeeze out and have a paste-like consistency. Transfer the roasted vegetables to a blender or food processor, add tomato paste and the vegan cream cheese alternative. Blend everything into a smooth mixture. If the mixture is too thick, you can add some plant-based milk. Finally, season with spices and a bit of lemon juice to taste.