Baked eggplant, stuffed with cashew cream… could it get any better? I wasn’t able to get a photo once the sauce and cheese was added, but let me tell you, no one missed the pasta with this dish.
I took one large eggplant and thinly sliced it using a mandolin. Eggplants contain a lot of moisture and it’s best to salt the slices to help release some of the water. While the eggplant was sweating away, I made the filling. First, I sautéed some baby kale. Then, I made the cashew filling as follows:
- 2 c raw cashews, preferably soaked for 4 hours
- 1/2 c water
- 1 Tbls lemon juice
- 1 Tbls nutritional yeast
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp salt
Blend all ingredients until you get a creamy consistency.
Next, pat the sweated eggplant with paper towels; coat with olive oil, salt and pepper. Roast at 400 F until the slices are tender. Remove from oven, let cool. Spread with cashew filling and baby kale. Roll and place in a dish that has a foundation of pasta sauce. Cover rolled eggplant with remaining pasta sauce and top with cheese, if desired. Bake at 350 F for about 30-40 minutes.