Cashew Ricotta Eggplant Roll-ups
Prep Time: 30 minutes
Cook Time: 25 minutes–3 hours
Total Time: 55 minutes–3 hours 55 minutes
Servings: 5
Description:
Make it raw or make it cooked! This recipe is so simple and satisfying.
Ingredients:
1 eggplant
Eggplant marinade:
3 tablespoons olive oil
1 teaspoon salt
1 teaspoon pepper
Cashew ricotta:
1½ cups soaked cashews
¼ cup water
1 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon pepper
Mushroom marinade:
1 cup chopped mushrooms
1 tablespoon olive oil
½ teaspoon salt
½ teaspoon pepper
Veggie filling:
1 cup fresh arugula
Tomato Sauce:
2 tomatoes
2 garlic cloves
1 tablespoon olive oil
1 teaspoon chives
1 teaspoon salt
1 teaspoon pepper
Instructions:
- Slice eggplant into about 5 straight slices; you will not use any curvy slices, so set those to the side. Depending on your eggplant size, you may get more or fewer slices. It should not be too thin but neither too thick; refer to the picture.
- Combine eggplant marinade ingredients and brush each eggplant slice with it.
- Dehydrate the eggplant at 115 degrees F for 1 hour for raw option, or roast in the oven on 300 degrees F for about 20 minutes, until the eggplant slices are soft and dry.
- Mix all of the cashew ricotta ingredients together in a food processor until smooth.
- Combine mushroom marinade ingredients and toss mushrooms until coated. Dehydrate at 115 degrees F for 2 hours for raw option, or saute in a pan for a few minutes until soft.
- Blend tomato sauce ingredients together.
- Assemble roll-ups by placing each roll-up flat and adding cashew ricotta, mushrooms and arugula at the bottom of the eggplant slice, folding it in and then rolling until there is no more eggplant left to roll.
- Top the eggplant with tomato sauce and optional extra arugula and mushrooms and serve!
Photo and Recipe Courtesy of Iris Kotyay