Vegan Eggplant Rolls
Savory eggplant appetizer with cashew filling
- 1 large Eggplant
- 1 cup raw cashew
- 2 cloves garlic
- 1 tbsp lemon juice
- 2 tbsp nutritional yeast
- 3 tbsp chopped parsley
- 6 tbsp water
- salt and pepper to taste
Slice the eggplant crosswise about 1/4 inch thick.
Sprinkle slices with salt and pepper.
Grill eggplant in a hot grilling pan a few minutes on each side.
Make cashew sauce by blending together cashew, lemon juice, nutritional yeast, and salt.
Spread the cashew sauce over the eggplant slices and roll them up.
Sprinkle with chopped parsley on the top.