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Ingredients

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• 7-9 rounds of eggplant ((sliced 1/4-1/2-inch thick // half of a medium eggplant yields 7-9 rounds))
• Olive oil
• Sea salt
• 1 ½ - 2 cups unsweetened plain almond milk
• 2-3 Tbsp nutritional yeast ((see instructions))
• 1/4 tsp finely minced fresh garlic ((I used crushed garlic from Trader Joe’s))
• 1 tsp cumin
• 1 tsp chili powder
• 2 tsp cornstarch ((optional for thickening // sub another thickener if desired))
• 1/4 cup chunky medium salsa ((slightly drained // OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies))
• Smoked paprika and hot sauce ((optional // for added color and flavor upon serving))