Vegan Eggplant Rollatini with Grilled Tomato Sauce

Traditionally eggplant rollatini is made with breaded, fried eggplant and ricotta cheese. I changed it up to make it lighter. This version is grilled and gluten free. It is made with cashew "cheese" so it is dairy free too! Great for vegans! Even though this version is lighter and healthier it has not lost any flavor, it tastes even better than the original. Enjoy!

Ingredients

Raw cashews 1 Cup (16 tbs) (soaked for a few hours if possible
Garlic 4 Clove (20 gm) (3 cloves garlic minced for Tomato Sauce remaining for egg plant)
Thyme 1/2 Teaspoon (For Eggplant)
Oregano 1/2 Teaspoon (For Eggplant)
Nutritional yeast 1 1/2 Tablespoon (For Eggplant)
Water 1/4 Cup (4 tbs) (For Eggplant)
Celtic salt 1 Teaspoon (1/4 tsp. for Tomato Sauce remaining for egg plant)
Pepper 1 Teaspoon (1/4 tsp. for Tomato Sauce remaining for egg plant)
Eggplant 1 Pound (sliced lengthwise thick
Tomatoes 1 Pound (sliced crosswise thick
Extra virgin olive oil 2 Tablespoon (1 tbsp. for brushing and remaining for Tomato Sauce)
Fresh basil leaves 5 Tablespoon (1 tbsp. for garnish and remaining for Tomato Sauce)

Directions

GETTING READY

1. For Eggplant – In a food processor mix the cashews, garlic, nutritional yeast, oregano and thyme. Process adding as much water as you need to form a paste.

2. Season with Celtic salt and pepper.

3. Preheat the grill. Brush the tomatoes with olive oil. Grill until tender and lightly charred about 2 minutes per side.

4. Transfer tomatoes to a blender and puree a few seconds until smooth.

MAKING

5. For Eggplant – Turn on your grill to medium. Peel the eggplant and slice lengthwise.

6. Brush the eggplant with olive oil and grill over medium heat turning once until tender and lightly charred, 3 minutes per side.

7. Place the eggplant on a cutting board and season with Celtic salt and pepper.

8. Spoon the cashew “cheese” onto one end of each eggplant slice.

9. Roll into a tight log. Cover with plastic wrap.

10. For Tomato Sauce - Heat olive oil in a medium sauté pan. Add garlic sauté on low heat until garlic is softened.

11. Add pureed tomatoes. Simmer until sauce is thickened for about 8 minutes.

12. Season with salt and pepper. Stir in basil.

SERVING

13. Onto a plate, spoon warm tomato sauce. Place eggplants on top in a pinwheel design. Garnish with whole basil leaves.

TIPS

Soak the cashews as it makes them more digestible but you can make this without the soaking too.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 940Calories from Fat 592

 % Daily Value*

Total Fat 69 g106.2%

Saturated Fat 10 g50%

Trans Fat 0 g

Cholesterol

Sodium 827 mg34.46%

Total Carbohydrates 69 g23%

Dietary Fiber 16 g64%

Sugars 18 g

Protein 29 g58%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet