Eggplant Involtini

August 29, 2015






80-125ml melted ghee,butter or olive oil

2 eggplant cut lengthways into slices about 1cm thick

1 brown onion,diced

1 table spoon homet, or maple or agave syrup

250ml Simple basil andgarlic tomato sauce

roughly chopped flat-leaf parsely,to garnish

1/2 cup Millet


Cashew Cheese

310g cashew nuts, soaked in water overnight,then drained and rinsed

juice of 1/2 lemon

1 garlic clove peeled




















Preheat the oven to 180℃

Grease two baking trays with some of the melted ghee


Lay the eggplant on the baking trays. Dizzle with 2-4 table spoons of the melted ghee, then spinkle with sea salt and freshly ground black papper. Bake for 25-3- min or until soft and lightly golden. Remove from the oven and leave to cool; leave the oven on


Meanwhile. heat another 2 tablespoons of ghee in a large frying pan over medium heat.

Addthe onion abd saute for 10 min or until soft. Drizzle with the homey, then add 2 tablespoons water

Reduce the heat to low and cook for a futher 15-20 min, until the onion becomes caramelised and golden

Remove from the heat and leave until cool enough to handle.


To make the cashew cheese,put the cashews in a food processpr with the lemon juice, garlic and pinch of sea salt and black pepper. Blend until smooth


Mix the onion and cashes cheese in a large bowl until well combined.Spoon 2 tablespoons of the filling onto the middle of each eggplant slice. Roll each piece tightly and place in a lightly greased baking dish. Toss millet and tomato sause and mix toghther and spoon the millet tomato souse over the top

Bake for 25-30 min


Cool for 5min, garnish with parsley and serve


Please reload

Featured Posts

Aroma Crystal

August 6, 2015

Please reload

Recent Posts

November 3, 2017

September 19, 2017

September 26, 2015

September 24, 2015

September 23, 2015

Please reload

  • w-facebook

​Sydney, Australia