Wonderful eggplant involtini which are broiled and filled with a creamy and tasty ricotta made of potatoes and cashews! A super delicious alternative to the classic involtini which are made of cheese ricotta. These ones are simple to make, and really flavorful!
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First, make the tomato sauce. Heat 2 tablespoons olive oil in a medium pot on medium heat. Add onion and garlic and cook until tender and translucent, about 5 minutes. Stir in tomato paste and cook 1 minute. Add canned tomatoes, broth, basil, and red pepper flakes. Simmer about 10 minutes to let the flavors meld. Stir in capers, turn off heat, cover and set aside until ready to use.
Turn on the broiler. Slice the eggplant lengthwise into ½ inch/1.50cm slices. Place on 2 oiled baking sheets, being careful not to overlap. Spray with olive oil. Place under the broiler about 3-5 minutes per side until tender. Be careful not to let them burn, or they won’t roll.
Meanwhile, bring a medium pot of water to a boil. Add diced potatoes and cook until tender, about 10-15 minutes.
While the potatoes are cooking, heat a tablespoon of oil in a small skillet on medium high heat. Add the onions and garlic and saute until translucent, about 3-5 minutes. Add the sauteed vegetables to a food processor. When the potatoes are done cooking, drain and add them as well, along with the cashews, nutritional yeast, salt and pepper. Blend, pouring in the broth slowly, until creamy and smooth. Taste and season with salt, pepper and more nutritional yeast if needed.
Heat oven to 350F/180C degrees. Pour the tomato sauce at the bottom of a large baking dish, reserving 1 cup.
Scoop a small amount of the potato ricotta, about ¼ cup, towards the end of each eggplant slice, then roll up. Place the eggplant roll, seamside down, in the baking dish. Repeat with remaining eggplant slices. Pour the reserved tomato sauce over the top. Place in the oven and bake 20-30 minutes until warm and bubbly.
By VeggieSouls
