I always love the opportunity to develop recipes for Tofutti, and you can find the original post here.
Yield: 6 servings
This versatile Middle Eastern-inspired mash-up is equally addicting as a creamy dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread. Heck, it is delicious just heated and eaten with a spoon as I’ve done every day this week for my school lunches!
2 tablespoons olive oil
1 small yellow onion (or 1/2 of a medium), diced
Freshly ground black pepper
1 medium eggplant, stemmed and diced
1 large clove garlic, minced
1/4 cup red wine (a Merlot is nice)
1 tablespoon balsamic vinegar
Optional: 1 tablespoon pomegranate molasses or tamarind syrup (available at Middle Eastern/Mediterranean markets)
4 Roma tomatoes, diced
1/2 cup Tofutti Better Than Cream Cheese
1/4 cup Tofutti Better Than Sour Cream
Optional: 1 tablespoon tahini (sesame paste; available on the international aisle of grocery stores)
1/2 teaspoon cumin
1/2 teaspoon mild curry powder
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes
2 cans chickpeas, rinsed and drained
Zest of 1 large lemon
Optional garnish: olives, fruit (fresh or dried), fresh herbs, nuts, etc.
Heat olive oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and sauté, stirring frequently, until onion is softened, about 3 minutes. Add eggplant, garlic, and another pinch of salt plus a pinch of pepper, and sauté, still stirring frequently, until some color develops, about 3 minutes. Add wine, balsamic vinegar, and optional molasses or syrup, and cook, stirring occasionally, for about 7 minutes or until eggplant is fairly soft. Mash firmly with a potato masher. Stir in tomatoes and cook, stirring, for a couple of minutes. Mash the mixture again. Add Tofutti Better Than Cream Cheese , Tofutti Better Than Sour Cream, and optional tahini, and cook, stirring, until melted and completely combined. Stir in all remaining ingredients until heated through and flavors are well-combined. Check for seasoning and adjust if necessary. Serve as a dip, stuffed in a pita or baked pepper, or piled atop a grilled flatbread. Garnish, if desired, with olives, fruit (fresh or dried), fresh herbs, nuts, etc.