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

Sea salt

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.