A Nacho Cheez you can eat it by the pint ! 1 Eggplant
0.5 pkg Silken tofu
0.25 c Nutritional yeast
0.5 tsp Cumin
1 tsp turmeric
1 tsp smoked paprika
2 tsp salt
1 tsp dried onions
1 fat clove garlic(or1 tsp garlic powder)
couple dashes of hot sauce ( to taste)
1 Roast the Eggplant. (see note)
2 Blend garlic, yeast, cumin, tumeric, paprika and salt
3 Add oil, tofu, and the flesh of the eggplant (NOT the skin) to you blending instrument, and blend until mixed
4 Pour this deliciousness in a pot and heat on medium till bubbly then simmer.
5 CHIPS.
NOTES
This is best when warm
The original recipes suggests adding diced tomatoes or salsa - go ahead and try -buts its superfluous if you ask me.
To roast an eggplant slice in half length wise & sprinkle with salt - wait 20/30 mins for the salt to wick away some of the bitterness. After that time you should see some droplets forming - that's bitterness wipe or rinse it away. Lay face down an oiled baking sheet under the broiler for 15-30 until its charred, collapsing on its self, and fairly uniformly mushy.
I like the bitterness of eggplants normally - but in this dip it should be a clandestine aubergine so choose a smaller (younger) eggplant. If you have an older one scoop out some of the bigger seeds when you slice it in halves.
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