Calories Per Serving: 50
Servings: 12 (1/3 c per serving)
Ingredients:
1 T coconut oil, melted
pink salt
1 medium eggplant
2 carrots
3 c unsweetened almond milk
1/3 c nutritional yeast
1/2 t minced garlic
2 t cumin
2 t chili powder
1/2 t xanthan gum, optional (to thicken sauce)
1 c chunky salsa, drained
smoked paprika and/or hot sauce, optional
Directions:
- Slice eggplant in 1/4 inch rounds
- Sprinkle eggplant rounds lightly with salt and place in colander for 10-15 minutes
- Peel carrots and cut into 1/2 inch rounds
- Bring medium saucepan of water to boil and add carrots
- Preheat oven to Broil and place oven rack on top level
- Rinse eggplant with cool water and pat dry
- Arrange eggplant rounds on foil-lined, lightly greased baking sheet
- Brush both sides of eggplant rounds lightly with coconut oil and sprinkle with pink salt
- Broil on 2 1/2 minutes, flip rounds, broil another 2 1/2 minutes
- Remove boiled carrots from heat, drain, rinse with cool water, then set aside
- Remove eggplant from oven and wrap loosely in foil to steam for 5 minutes
- Unwrap foil and peel skin off rounds
- Blend eggplant (should be about 2 cups), carrots, almond milk, nutritional yeast, garlic, cumin, chili powder and xanthan gum in blender until smooth and creamy
- Taste and adjust seasonings, xanthan gum, and almond milk, as needed
- Transfer to medium saucepan and warm over medium heat 5 minutes or until slightly thick and bubbly
- Remove from heat and stir in drained salsa
- Top with smoked paprika and/or hot sauce, if desired
