This is a guest post by Sonal Gupta from simplyvegetarian777.
Whole wheat pizza base:
1 small, 5 to 6 inches in diameter, homemade or store bought
Pizza or pasta Sauce:
1 tsp oil (of your choosing)
1 cup eggplant chopped in small cubes
1/2 medium red onion chopped fine
2 big garlic cloves minced
1 tomato cut into 6 slices (1/2 inch thick)
2 tbsp Tofutti Better Than Cream Cheese
1 tbsp homemade spicy Italian blend (1/4 tsp rosemary, 1/4 tsp thyme, 1/4 tsp basil, 1/4 tsp red paprika)
Salt and black pepper to taste
Tofutti mozzarella cheese slices to taste (sliced thinly)
Fresh basil and rosemary for topping to add some fresh flavor and aroma (optional)
Eggplant and Tofutti Better Than Cream Cheese spread:
Heat the oil in a non-stick pan. Add garlic and onions and saute until onions are slightly browned.
Add cubed eggplants, homemade spicy Italian herb blend and salt and pepper to onion saute. Stir for another 2 minutes. Add 2 tbsp water. Cover the lid and let it simmer for 3 to 5 minutes until eggplant is soft and mushy. Turn the stove off.
Now add Tofutti Better Than Cream Cheese to the eggplant mash. Mix well. Set aside. It is good for two personal pizza.
You can eat it as a dip with ciabatta or baguette or use as a spread on crostini.
Eggplant and Tomato Pizza Pie:
Preheat the oven at 375 degrees
Spread 1tbsp of pizza/pasta sauce, evenly, on top of pizza base.
Take 1/4 to 1/3 cup of eggplant and Tofutti Better Than Cream Cheese spread. Spread a thick layer of the spread on top of pizza sauce layer. Now dress the pizza pie with those beautiful slices of tomatoes.
Sprinkle the top of the pie lightly with slivers of Tofutti mozzarella cheese slices and fresh basil and rosemary.
Bake the pie in the oven at 375 degrees for 20 minutes approximately or till the sides get golden brown.
Enjoy it hot with chili flakes sprinkled on top.
Visit Sonal at www.simplyvegetarian777.wordpress.com
*Note: This is NOT an official recipe from Tofutti Brands, Inc.