Gluten-Free Eggplant Roll-Ups

By: Ale Crovetto

Gluten-Free Eggplant Roll-Ups
cuisine icon Course
Appetizer, Side Dish, Snacks
cuisine icon Diet
Gluten Free, Lactose-free
cuisine icon Cooking Technique
Grill, Roast
cuisine icon Keywords
4 servings, appetizer, cashews or raw cashews, cook 8 min, dehydrated onion, dried basil, dried rosemary, dry oregano, eggplant, filtered water, garlic powder, gluten free, grill, instant vortex, lactose-free, nutmeg, nutritional yeast, of boiled tomato puree, olive oil, prep 4 min, roast, salt, side dish, snacks, turmeric, vegetables

prep icon Prep Time
4 min
cook icon Cook Time
8 min

serving icon Servings
4 Servings
Ingredients
  • 1 cup cashews or raw cashews
  • 1 cup filtered water
  • 1 tsp garlic powder
  • 1 tsp nutritional yeast
  • ½ tsp salt
  • ½ tsp turmeric
  • ½ tsp nutmeg
  • 1 ½ cups of boiled tomato puree
  • 1 tbsp dehydrated onion
  • 1 tablespoon dry oregano
  • 1 tbsp dried basil
  • ½ tbsp dried rosemary
  • 1 tbsp olive oil
  • ½ tsp salt
  • 1 Eggplant
Instructions
  • Slice the eggplant, add salt to remove bitterness, and lay them one on top of the other. Let pop tarts rest.
  • Blend all the cashew sauce ingredients until you have a homogeneous mixture; taste and rectify salt.
  • Mix all the tomato sauce ingredients.
  • Rinse the eggplant and pat dry.
  • Pour the tomato sauce into a Pyrex fit for your Instant Vortex.
  • Spread the cashew sauce over the eggplant slices, roll them up carefully, and lay the roll-ups over the tomato sauce. Sprinkle with nutritional yeast.
  • On the Instant Vortex control panel, press Roast, set the time to 8 Minutes and the temperature to 375˚F (190˚C) . Press Start.
  • Place Pyrex in the Instant Vortex.
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