Eggplant Involtini



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

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