Eggplant with Cashew Cheese and Tomato Salsa

4 servings

60 minutes

Gently baked on the inside and fried until golden on the outside, full of the aroma of cumin, ginger and coriander and soaked up with spicy tomato salsa - this eggplant is almost addictive. The counterpoint to it is creamy cashew cheese. You can buy ready-made cheese in vegan shops or master the method of its preparation yourself. Vlad Suchkov gives a quick and minimally expensive option: you just need to leave the nuts to soak in the refrigerator overnight , and grind them together with special vegan yeast in the morning.

Energy value per serving

• Calories: 342.6
• Proteins: 19g
• Fats: 21.2g
• Carbohydrates: 17.7g

Ingredients

• Cashew: 150 g
• Eggplants: 4 pc
• Zira: 3 g
• Coriander seeds: 3 g
• Ground ginger: 3 g
• Concassé tomatoes: 120 g
• Coriander: to taste
• Basil: to taste
• Sugar: to taste
• Salt: to taste
• Ground black pepper: to taste
• Cheese yeast: 50 g

Cooking steps

1. Prepare vegan cheese. Soak cashews in water and refrigerate overnight to allow the nuts to absorb moisture.

   Required ingredients:

   • Cashew: 150 g

2. Bake the yeast in a preheated oven at 100 degrees for 20-30 minutes until completely dry.

   Required ingredients:

   • Cheese yeast: 50 g

3. Put nuts and yeast in a blender, add salt, 100 ml of water, and blend until smooth.

   Required ingredients:

   • Cashew: 150 g
   • Cheese yeast: 50 g
   • Salt:  to taste

4. Prepare the eggplants. Place them on a baking sheet lined with foil and bake in a preheated oven at 250 degrees for 20-30 minutes. They should become very soft but retain their shape.

   Required ingredients:

   • Eggplants: 4 pieces

5. Let the eggplants cool down a bit and peel them, trying to keep their shape. Leave the stem.

6. Put cumin, coriander, ginger, black pepper, salt, and sugar into a coffee grinder or spice mill and grind.

   Required ingredients:

   • Zira: 3 g
   • Coriander seeds: 3 g
   • Ground ginger: 3 g
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Sugar:  to taste

7. Sprinkle the cleaned eggplants with spices and reheat in the oven before serving.

   Required ingredients:

   • Eggplants: 4 pieces
   • Zira: 3 g
   • Coriander seeds: 3 g
   • Ground ginger: 3 g
   • Ground black pepper:  to taste
   • Salt:  to taste
   • Sugar:  to taste

8. Prepare tomato salsa. Finely chop the herbs and mix with the concasse tomatoes.

   Required ingredients:

   • Concassé tomatoes: 120 g
   • Coriander:  to taste
   • Basil:  to taste

9. Add salt and sugar to taste.

   Required ingredients:

   • Salt:  to taste
   • Sugar:  to taste

10. Before serving, place heated eggplant with spices on each plate, alongside a couple of tablespoons of tomato salsa and cashew cheese. Garnish with cilantro.

    Required ingredients:

    • Eggplants: 4 pieces
    • Concassé tomatoes: 120 g
    • Cashew: 150 g
    • Coriander:  to taste