Eggplant with Cashew Cheese and Tomato Salsa
Main Dishes • European
Description
Gently roasted on the inside and fried to a golden crust on the outside, infused with the aroma of cumin, ginger, and coriander, and soaked in zesty tomato salsa — this eggplant creates an almost addictive craving. Complementing it is creamy cashew cheese. You can buy ready-made cheese at vegan shops or learn to make it yourself. John Smith offers a quick and low-effort version: simply soak the nuts overnight in the refrigerator, and in the morning, blend them together with special vegan yeast.
Ingredients
- Cashew 5 oz
- Eggplants 4 pieces
- Black Cumin (Cumin) 0 oz
- Coriander essential oil 0 oz
- Grated Ginger Root 0 oz
- Tomatoes Concasse 5 oz
- Cilantro to taste
- Basil to taste
- Sugar to taste
- Salt to taste
- Ground Black Pepper to taste
- Cheese yeast 0 oz
Step-by-Step Guide
Step 1
Prepare the vegan cheese. Soak the cashews in water and refrigerate overnight to allow the nuts to absorb moisture.
Step 2
Bake the yeast in a preheated oven at 210°F for 20–30 minutes until completely dry.
Step 3
Place the nuts and yeast in a blender, season with salt, add 100 ml of water, and blend until smooth.
Step 4
Prepare the eggplants. Place them on a baking sheet lined with foil and roast in a preheated oven at 480°F for 20–30 minutes. They should become very soft while maintaining their shape.
Step 5
Allow the eggplants to cool slightly and peel them, trying to keep their shape intact. Leave the stem on.
Step 6
Place cumin, coriander, ginger, black pepper, salt, and sugar into a coffee grinder or spice mill and grind until fine.
Step 7
Sprinkle the peeled eggplants with spices and reheat in the oven before serving.
Step 8
Prepare the tomato salsa. Finely chop the herbs and mix them with the diced tomatoes.
Step 9
Add salt and sugar to taste.
Step 10
Before serving, place the warmed eggplant with spices on each plate, alongside a couple of tablespoons of tomato salsa and cashew cheese. Garnish with cilantro.
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