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vegan eggplant roll

Vegan Eggplant Rolls

Savory eggplant appetizer with cashew filling
Course Appetizer
Prep Time 10 minutes
Cook Time 30 minutes
Author Alyona


  • 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.