In a never ending search for taste explosions, I made these vegan eggplant rolls a few days ago. It consists of soft eggplant, crunchy pistachios, creamy cashew cream and lots of colors and lovely spices in every bite. It is a very easy recipe but there are some preparations that you need to take in consideration when making your dinner prep.
Eat it as part of your dinner or make tapas.
Lately I have deliberately starting to eat less meat and (even) more vegetables. But I’m not a vegan, nor a vegetarian. Im a fake-vegan, someone who have wet dreams about actually ones become one. Because I really don’t agree with the food industry or the way animals are treated in the food chain. But, living without cheese and eggs for the rest of my life. Neeeeh, sorry. Can’t do it. Instead of forcing myself into corners, I continue to explore fun food. What are you ideas and thinkings about this?
Let’s get to work!
Cashew cream with cilantro
Makes a big batch enough for 4 persons
4,25 oz/ 120 gram raw cashew nuts plus enough water to soak them.
1-1,5 dl water (if you have chlorinated water, please consider using water from a bottle instead)
1 tsp appel cider vinegar
1/2 lemon (only the juice)
Salt and pepper
A handful of fresh cilantro
How do I do it?
1. Soak the cashew nuts in a bowl covered with water for 2-8 hours. This makes it easier to mix them later. If you don’t have time, you can skip this.
2. Rinse the nuts and add them to a mixer bowl together with the other ingredients. Mix until you have a smooth cream. Add more water if needed. The stronger mixer you have, the better result. If working with a normal kitchen blender, it often works the best to first mix it there and there pour it over to a high mixer bowl and continue with a hand blender.
3. When ready, pour in a bowl until serving.
4. The cream can be prepared the day before if preferred.
Filled eggplant rolls
2 eggplants and some olive oil
1/4 red cabbage, thinly sliced
2 cups of green kale, cut in small pieces
1/2 juice of a lime
A splash of olive oil
A pinch of salt
1. Cut the eggplant in thin slices lengthwise. Splash some olive oil on top and see that both sides of the slices are covered. Grill the slices in a pan. This can be prepared the day before if preferred.
2. Marinate the kale: cut the kale in very small pieces and place in a bowl. Add a pinch of sea salt, olive oil and the juice of 1/2 lime to it. Massage the kale with the added ingredients. This is the easiest to do with your own hands. See that everything is covered. While massaging the kale, you soften the fibre in the kale. This make the kale soft and very tasty to eat raw. Leave it for a few minutes.
3. Cut the red cabbage in thin slices.
4. Toast the pistachios in a dry pan until golden. Let them cool of slightly. Chop them roughly in smaller pieces.
5. Assemble the rolls: place one leaf or two of dragoon in the middle of a slice of the grilled eggplant. Place a small amount of the red cabbage on top, some of the marinated kale and sprinkle the roasted pistachios over. Add a small spoon of the cashew cream with cilantro and roll up the eggplant. Continue until you have finished all slices.
Enjoy as part of your dinner or as tapas with a nice wine.