After Thanksgiving dinner is over and you still have a house full of guests, turn to recipes that can be prepared in advance and popped in the oven just before serving.
Course Main Course
Cuisine Italian
Keyword Italian Food
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 5
Calories 286kcal
Equipment
Oven
Food processor
Saucepan
Baking Tray
Ingredients
2Cupsof soaked cashews
3Crushed garlic cloves
¼Cupof nutritional yeast
1Tablespoonof lemon juice
½Cupof almond milk
½Cupof basil
¾cupof spinach
¼Teaspoonof salt
½Teaspoonof pepper
2Eggplants
To make the tomato Sauce
2Tablespoonsof olive oil
2Minced garlic cloves
1Can of chopped tomatoes
1Teaspoonof honey
1Pinchof salt
1Pinchof pepper
2Tablespoonsof chopped basil
Instructions
Preheat your oven to a temperature of about 350° F
Drain the cashews; then place it into a food processor with the nutritional yeast
Add the lemon juice and the almond milk; then blend it until you obtain a creamy mixture
Add the spinach and the basil; then pulse it very well
Season the spinach with 1 pinch of salt and 1 pinch of pepper; then set it aside
Slice the eggplants with clean paper towels in order to remove any excess of salt
Bake the eggplant in the oven for about 15 minutes at a temperature of about 390° F
Make the sauce by heating the olive oil into a saucepan over a medium heat; then add the garlic and let cook for about 10 minutes.
Season very well with 1 pinch of salt, 1 pinch of pepper
Pour a small quantity of the sauce into the bottom of a baking tray.
Put around 2 to 3 spoonfuls of the basil mixture and the spinach over the slices of the eggplants.
Tightly roll the eggplant slices and place it into the baking tray
Pour the remaining quantity of the sauce over the eggplants and bake it for about 15 minutes.
Remove the eggplant cannelloni from the oven and top it with chopped basil.
Serve and enjoy your dinner!
Notes
NUTRITIONAL FACTS: Calories 226g / Fats 10.3g / Cholesterol 12mg / Total Carbohydrate 16g / Protein 16.5g