This mild Turkish dip is perfect served as an accompaniment to wild mushrooms or wild vegetables.

3 medium-size eggplants
2 tablespoons corn oil
1 tablespoon any whole-grain flour
3/4 cup Tofu Cream Cheese
1 teaspoon Vege-Sal or 1/2 teaspoon salt, or to taste

1. Prick the eggplants with a fork and toast them directly over a stovetop burner over high heat, or place the eggplants on a baking sheet and cook them under a preheated broiler until they are blackened, turning them with large tongs or a fork every few minutes.

2. Submerge the blackened eggplants in a large bowl of cold water and remove the skins with your fingers. Squeeze any excess water out of the eggplants, and then slice them thin.

3. Meanwhile, in a medium-size skillet over low heat, heat the oil, add the flour, and cook it for 4 minutes, stirring occasionally.

4. Stir in the Tofu Cream Cheese, Vege-Sal, and sliced eggplant and bring the mixture to a boil, stirring often. Reduce the heat to low and simmer the mixture, covered, for 10 minutes, stirring often.

5. Chill the purée and serve it as an appetizer.

The purée may be arranged in a ring, with cooked wild mushrooms or mock meat in the center.

Eggplant Purée will keep, tightly covered, in the refrigerator for 5 days.

Makes 4-1/4 cups