Ingredients (use vegan versions):

• 4-5 long, thin eggplants
• 1 tablespoon olive oil
• 1 lemon
• 1 teaspoon vegan red wine vinegar
• garlic salt to taste
• 2 tablespoons non-dairy yogurt substitute

Directions:

This is a traditional Turkish recipe.

The procedure is the most important part of making a
successful roasted eggplant puree. Follow this exactly.
Roast the eggplants until totally dead and charred and
black. To do this you can put them directly on the heating
element of your stove, on the gas flame, or on the ceramic
top of your stove. Putting it in the oven will NOT work
unless you are able to actually CHAR the eggplant. Eggplant
is one of the few vegetables that will not taste right
unless totally cooked and even overcooked. After the
eggplant is totally, utterly dead, put it into a bowl of
tepid water and let it soak a few minutes while you are
charring the next eggplant. Putting it in water lets the
charred taste to soak in. You can easily peel off the
charred skin of the eggplant while it is in the water.
After peeling and cutting off the stem, dice the eggplant
and then mash it with a fork. Add to bowl, along with olive
oil, lemon juice, vinegar, garlic salt and yogurt
substitute. Mix well. Adjust lemon juice and vinegar
amounts to taste.

Best served room temperature with a good vegan bread.

Serves: 4

Preparation time: 45 minutes

Tags: Eggplant, Vegan, Vegetables