I adapted this dish from a vegan umami cooking class I took one night last year. Pretty purple eggplant rolled with vegan cashew cheese and pesto, and baked in tomato sauce--it's so incredibly tasty, and sure to please anyone. It's casual and elegant, healthy yet comforting.

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Recipe Summary

prep:
30 mins
cook:
20 mins
additional:
7 hrs
total:
7 hrs 50 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Cashew Cheese:
Pesto:
Eggplant:

Directions

Instructions Checklist
  • Place cashews in a large bowl and cover with water; let soak for 7 hours. Drain.

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  • Combine cashews, red wine vinegar, miso, sugar, and salt in a high-speed blender; blend until mixture is thick and creamy.

  • Combine basil leaves, walnuts, 1/4 cup olive oil, nutritional yeast, lemon juice, and garlic in a food processor; blend until pesto is smooth.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  • Toss eggplant with 1 1/2 tablespoon oil, salt, and pepper in a large bowl. Arrange eggplant on the baking sheet.

  • Broil eggplant until browned, about 5 minutes per side. Reduce oven temperature to 350 degrees F (175 degrees C).

  • Spread 3/4 cup marinara sauce in the bottom of a baking dish. Place 1 tablespoon cashew mixture and 1 tablespoon pesto on the end of an eggplant slice; roll up. Place seam-side down in the sauce. Repeat with remaining cashew mixture, pesto, and eggplant slices. Dot the eggplant with remaining marinara sauce. Cover dish with aluminum foil.

  • Bake in the preheated oven until sauce is heated through, about 10 minutes.

Nutrition Facts

888 calories; protein 24.5g 49% DV; carbohydrates 59.5g 19% DV; fat 67g 103% DV; cholesterol 2.5mg 1% DV; sodium 714.7mg 29% DV. Full Nutrition