Although I’ve eaten eggplant at various restaurants in roasted vegetable salads, in Baba Ganoush (my absolute favorite), and as fries, I’ve never worked with eggplant before last night. The moment Coco Verde Vegan posted an enticing picture and recipe for Eggplant Roll Ups on Twitter (posted here), I was blown away, desiring at last to experiment, bring the vegetable into the home kitchen at last..
With a fulfilling side of Lotus Foods Forbidden Black Rice (which had been out of stock for quite a while), the roll ups are completely simple to make and incredibly delicious. One great trick from Coco Verde Vegan is if not having time to soak cashews overnight, you can boil them for twenty minutes instead. This makes cashews susceptible for traditional blending method in a quicker fashion. Thick, luscious cashew tofu ricotta cheese and chunky tomato sauce topping deliver a pleasing reminder of stacked lasagna flare. I had leftovers for lunch– still impressive and beautifully composed.
Eggplant Roll Ups With Cashew and Tofu Ricotta Ingredients and Preparation
1 large eggplant
2 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
Cashew and Tofu Ricotta
1 cup cashews
extra firm tofu
2 tablespoon nutritional yeast
1/4 cup aquafaba (canned chickpea water)
2 teaspoon garlic
1 teaspoon salt
tomato sauce (I used a jarred vegan Portobello Mushroom sauce)
1 teaspoon Italian Seasoning
Preheat oven to 350 degrees.
Slice eggplant vertically as thinly as possible– about 1/4 inch a piece.
Coat slices in olive oil, salt, and black pepper. Bake for 35 minutes, turning them around about 18 minutes in.
Whilst eggplant is roasting, cook cashews in water for twenty minutes. Drain. Pulse them in blender or food processor with tofu, aquafaba, garlic, and salt until rich and creamy.
Take eggplant from oven, which should be soft and “rollable,” spoon a generous bit of cashew tofu ricotta and roll. Repeat for each.
Heat up tomato sauce and pour over top of eggplant roll ups. Sprinkle Italian Seasoning.