Slice eggplant into 1/4"-1/2" slices and drizzle with olive oil and salt. On a baking sheet, broil for 4-5 minutes (until browned) on each side. Remove from oven and cover with foil to steam. After a few minutes, remove the skin from the eggplant and put in a blender with 1 cup unsweetened almond milk, 5 Tbsp. nutritional yeast, 1 scoop of salsa (optional), 1 Tbsp. cumin, 1 tsp. chili powder, 1 tsp. minced garlic, and a can of Rotel or green chilis. For more spice add smoked paprika. Blend together. If too runny, put in a saucepan with cornstarch until it thickens.
We topped corn chips with black beans, sauteed peppers and onions, and tomatillo salsa.
This made quite a bit of queso - enough for two dinners and two lunches - so next time I'd need to brainstorm a better way to use the leftovers.
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