My boyfriend and I are a match made in heaven--at least when it comes to food. Generally we both love exactly the same things. But the one thing I love that he really dislikes is eggplant. Since I adore eggplant in any form, this was a huge disappointment...until now! I’ve finally figured out an eggplant recipe that he absolutely loves, and it’s this healthy, gorgeous vegan eggplant rollatini. Filled with cashew “ricotta” and basil pesto, this is the kind of showstopper dish that will wow your date or dinner party guests. Just be sure to make more than you think you need! :) ow.ly/Fyujm
Slice eggplant lengthwise into 1/4″ thin slices. If the eggplant is really long, you can also cut it in half crosswise first. This will make for more bite-sized rolls.
In a large bowl, put the eggplant slices and toss with oil, salt, and pepper to coat. Then, either grill the eggplant, about 2-3 minutes on each side or (if you don’t have indoor grill) place the pieces over wire rack, on top of a baking tray, and broil on high for 10 minutes. (I broiled).
Meanwhile, put all cashew cheese ingredients into a high speed blender or food processor and process until the texture is very thick and creamy. Set aside.
Process all the pesto ingredients together and set aside.
To assemble, pour about 3/4 – 1 cup of marinara sauce at the bottom of the baking dish. Add about 1 tbsp each of cashew cheese and pesto to the end of the eggplant piece, and roll from that end to the other end. Place in the baking dish, the loose end down. Finish with the rest of the eggplant slices. Dot the eggplant with remaining sauce and cover with foil. Bake at 350 degree F for 10 minutes.