- EGGPLANT
- 4 Japanese eggplants, unpeeled and cut lengthwise into thin slices
- ½ cup extra-virgin olive oil
- Molden Salt and freshly ground black pepper
- CASHEW CREMA
- 2 cups cashews- soaked for 2 hours in water
- ? cups water
- ? cup fresh squeezed lime juice
- ? teaspoons sea salt
- ? T. cardamom
- ? t. cumin
- 1 Tbs. chopped cilantro
- TOMATO CORN SALSA
- 2 cups corn, kernels removed from cob
- 1 cup cherry tomatoes, cut into half or quarters
- ? t. salt
- CREAM SAUCE
- ? cup of cashew mixture
- 2 Tbs. water
- juice of ? lime
- pomegrante seeds and cilantro for garnish
- FOR THE EGGPLANT: Preheat the oven to 450 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet. Season with salt and pepper. Bake until the eggplant is soft, about 25 minutes. Let cool.
- TO MAKE THE CASHEW FILLING: Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, lime juice, salt, cardamom and cumin. Pulse and blend until smooth and creamy. Add the chopped cilantro.
- In a large bowl, combine the corn, tomatoes, salt and all but ? cup of the cashew crema. Set aside the ? cup of cashew crema for sauce.
- TO ASSEMBLE: Lay out a slice of the eggplant on clean work surface, with the golden brown side facing down. Spread the corn, tomato and cashew creama down the middle, and then roll up. Repeat until all of the eggplant is used up. Lay out the rolls on a platter and drizzle cream sauce on top. Garnish with fresh pomegrante seeds and chopped cilantro
- *To make an appetizer, cut the eggplant slices in half and roll bite size pieces
Step-By-Step Photo Instructions
FOR THE EGGPLANT: Preheat the oven to 450 degrees F. Brush the eggplant slices on both sides with oil and lay out on large baking sheet. Season with salt and pepper.
Bake until the eggplant is soft, about 25 minutes. Let cool.
TO MAKE THE CASHEW FILLING: Drain the cashews. In a food processor, pulse the cashews until finely chopped. Add the water, lime juice, salt, cardamom and cumin. Pulse and blend until smooth and creamy. Add the chopped cilantro.In a large bowl, combine the corn, tomatoes, salt and all but ? cup of the cashew crema.
Set aside the ? cup of cashew crema for? sauce. TO ASSEMBLE: Lay out a slice of the eggplant on clean work surface, with the golden brown side facing down. Spread the corn, tomato and cashew crema down the middle, and then roll up. Repeat until all of the eggplant is used up.
Lay out the rolls on a platter and drizzle cream sauce on top. Garnish with fresh pomegrante seeds and chopped cilantro.
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