Smoked paprika and hot sauce for added color and flavor to top upon serving
Instructions
Slice the eggplant into thin rounds just under 1/2 inch,sprinkle both sides of the flesh with a little sea salt and arrange in a colander to draw out some of the moisture and bitterness. Let set for 10-15 minutes, then rinse with cool water and dry between two clean towels.
Preheat oven to high broil and place an oven rack near the top. Arrange the eggplant on a baking sheet.
Broil on high for 4-5 minutes on each side, watching carefully not let them burn! Once the eggplant is tender and has a golden brown color, remove and wrap loosely in foil to steam.
After a few minutes, unwrap and peel the skin away. The eggplant will be about 1-cup.
Place eggplant in a blender with 1.5 cups (to start) almond milk, 2 Tbsp nutritional yeast, minced garlic, cumin, chili powder and cornstarch and blend on high until smooth and creamy. Taste and adjust seasonings as needed. Add almond milk if you need to thin.
Transfer to a small saucepan and warm over medium heat until thickened and bubbly (5 minutes). The longer you go the thicker it will become.
Once hot and thickened, remove from heat and stir in drained salsa.
Pour into a serving dish and top with a little smoked paprika and hot sauce for flavor/color.