These beautiful eggplant involtini are easy to make and look stunning.
- 1 large eggplant
- 3 capsicums (yellow, red, green or any other colour that you can find)
- 1 packet of tofu or tempeh
- 200 g cashew nuts, raw and soaked overnight
- 2 tbsp pine nuts, toasted
- fresh basil
- smoked paprika
- mixed herbs
- olive oil
Cut the eggplant lengthwise into thin slices. Soak them in salt water for about ten minutes to get rid of any bitter flavours. Dry them thoroughly, brush with olive oil and fry in a pan until soft and golden. Put onto kitchen paper to cool down and absorb any excess oil.
Then, gently fry the capsicum just to soften it a bit and set aside. Do the same with the tofu or tempeh. Meanwhile, prepare a marinade from olive oil, salt, smoked paprika and herbs and marinate the vegetables and tofu while you make the cashew spread.
For the cashew spread, place the cashew nuts into a high-speed blender (a good stick blender will work, too), add some water, garlic, salt, a splash of olive oil, fresh basil and some toasted pine nuts. Keep some aside for garnishing the plate later. Generally, I use 200 g of cashew nuts to about 3/4 to 1 cup of water, depending on how runny I want the cashew spread to be. Blend and season to taste. The more basil you use, the more beautifully green this spread will turn out – I had a mixture of green and purple basil, which is why mine looks a bit different.
Spread some of the cashew mixture on the eggplant slices, then fill with capsicum and tofu and roll up. Arrange on a wooden board on some lettuce leaves and herbs, add some more cashew spread, some toasted pine nuts and enjoy.
*Makes about 10 little rolls, depending on the size of the eggplant.*