Eggplant Rolls with Cashew Ricotta and Kalamata Sauce
Ingredients
Cashew ricotta
- 1 1/2 cup raw cashews
- 1/2 cup of filtered water
- 2 tbs of nutritional yeast
- 2 tbs of apple cider vinegar
- 1 clove of garlic
- 1/2 tsp of onion powder
- 1/2 tsp of salt (we used Himalayan pink)
- Cracked pepper to taste
Eggplant rolls
- 1 tsp olive oil
- 1 large eggplant sliced length wise
- 1 tsp of coconut spread
- 1 tsp of white wine
- 3 cloves of garlic minced
- 2 cups of chopped tomato
- 3/4 cup of chopped yellow onion
- 2/3 cup of chopped kalamata olives
- 1/8 cup of fresh basil
- 1/2 tsp of pink himalayan salt
- 1/4 tsp of black pepper
- Dash of crushed red pepper flakes
- Dried oregano to taste
Preparation
Soak cashews for at least two hours (overnight is best).
Once cashews are ready, combine all ricotta cheese ingredients in a food processor, blend until creamy, and refrigerate for about one hour.
Meanwhile, heat a large skillet on medium and add a small drizzle of olive oil.
Cook eggplant slices on the pan until soft enough to roll, remove, and repeat until finished; place all on a plate.
Leave pan on and add garlic, onion, tomatoes, olives, coconut spread, white wine, and pepper flakes; cook for about 5 minutes and set aside.
Preheat oven to 400°, grab a large glass pan, and drizzle with olive oil.
Grab an eggplant slice, spread ricotta cheese evenly, and sprinkle dry oregano on top as desired.
Use a teaspoon to scoop filling on one side on top of cashew cheese, roll up, and place on pan; repeat with all slices.
Place pan in oven for about 12 minutes.
Remove and cool for ten minutes; garnish with fresh basil, dried oregano, and enjoy.