Mediterranean-Style Eggplant with a Vegan Twist

My mother-in-law makes delicious eggplant sauce. She bakes the eggplant whole, making sure to blacken the bottom to impart a smoky flavor. She blends it with lemon, salt, pepper, sour cream and a little mayonnaise. It’s very good.

My husband won’t eat even a little mayonnaise, nor will he eat sour cream. So, on New Year’s Eve, I baked an eggplant on a cast iron skillet (50 minutes in a 350 degree oven did the trick). Whirled it, skin and all, in the food processor. Scooped it into a bowl and added one-third a container of Tofutti (plant based) sour cream. That’s it. Only those two ingredients. The sour cream and eggplant were tasty enough, on their own. I served it with toasted sourdough, Greek olives and baby spring mix salad.

This Vegan version worked for both me and hubby. If you want to try my mother-in-law’s version, you can find it in my cookbook, “Poor Jonny’s.” Happy New Year!!!

Suellen Ocean is the author of the vegetarian cookbook, Poor Jonny’s Cookbook. Available here:  http://www.amazon.com/Poor-Jonnys-Cookbook-Suellen-Ocean/dp/0965114031