1 medium eggplant (see directions for preparation)
1 1/2 cups cremini mushrooms
2 tablespoons cumin
4-5 sundried tomatoes, soaked
1 small zucchini, chopped
1. The eggplant should be chopped, frozen and thawed to eliminate bitterness and to make it softer or it can be chopped and marinated in sea salt and rice vinegar or baked at 350 degrees F. for 30 minutes. (The last two options are obviously not raw.)
2. Place everything in a food processor and blend until a thick pate or spread forms; you can use a bit of the tomato soaking water if needed.
I use this as a dip, spread, burrito filling; it can even be formed into patties with some added nutritional yeast, if desired.
Source of recipe: I created this recipe as a dip/spread/burrito filling.