Eggplant Involtini

Recipes, Savoury

There are three parts to this recipe – the tomato sauce, baked eggplant slices and cashew cheese.

First up, start to caramelise an onion to mix through the cashew cheese. To do this chop up an onion and add to a pan with a little olive oil. Once softened add some honey or maple syrup and a little water. Then cook until all golden and caramelised. Leave to cool.

While the onion is cooking, empty 2 or 3 cans of tomatoes (can all be chopped tomatoes or use one can of tomato puree in too), a few cloves of finely chopped garlic and a few handfuls of finely chopped fresh herbs. Heat over a medium, or medium-high if you are impatient like me, and simmer away until lovely and thick. Feel free to add some other things to the sauce, such as wine or preserved lemons.

While you are keeping an eye on the onions and tomato sauce, slice up an eggplant lengthways about 1cm thick. Brush olive oil on both sides, line up on a tray, sprinkle with salt and pepper and bake in the oven at about 180°C, for 20 minutes or until soft.

The last thing to get ready is the cashew cheese. You need to soak 1 cup of raw cashews either overnight or for the day. Check out My New Roots for instructions on the why and how to soak correctly. Before you use the cashews rinse and drain. Then pop them into a food processor with the juice of 1/2 to 1 lemon and a garlic clove or two. Once this is all whizzed up mix through the caramelised onions. Now here is where we diverge from what I did. Dad reckons I should mix through some cubed, cooked mushrooms and lentils. I am not sure how this will all fit in the eggplant slices though… Could work well in layers, maybe with sliced mushrooms.

Anyway, once all the parts are ready, get out a baking dish. Divide the cashew cheese between the eggplant slices. Roll up the eggplant and pop into the dish. By the time you have rolled all your eggplant there is likely to be a lot of cashew cheese left on the tray, so just pop that in the holes between the eggplant rolls. Cover with the tomato sauce and bake for 20-30 minutes. While this is cooking, boil up some broccoli or get your sides ready.

PS. Sorry for lack of photo, having trouble uploading. Once I have worked out what is happening I will add the picture.


2 thoughts on “Eggplant Involtini

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s