Cashewrella rules on our blog this week! Here’s another recipe with the use of this delicious vegan cheese: eggplant rolls with tomato pesto and cashewrella. We’ve never been big fans of eggplant so we keep trying to make this veggie delicious through creating new recipes. Grilled eggplant, delicate cashewrella, tomato pesto and spices – perfect combination for a party with friends or family.
1 medium-size eggplant
4 sun-dried tomatoes in olive oil
1 tbsp olive oil
1 tbsp vegan parmesan
handful of basil
salt to taste
a few slices of cashewrella
fresh rocket leaves
Preheat the oven to 190 degrees C (grill mode – if available). Wash the eggplant and cut lengthwise it into thin slices. Season each slice with salt and leave on a plate for about 30 minutes. Then pat each eggplant slice dry with a kitchen towel, sprinkle with some olive oil and season with fresh black pepper. Grill for about 10-15 minutes.
Prepare the pesto. Blend tomatoes with basil, vegan parmesan, olive oil. Season with some salt.
Slice the cashewrella.
Put some pesto on each eggplant slice, put some rocket leaves on top and a slice of cashewrella. Roll it and secure with a skewer or toothpick. Enjoy!