Gluten-Free Eggplant Roll-Ups

INSTRUCTIONS

1. Slice the eggplant, add salt to remove bitterness, and lay them one on top of the other. Let pop tarts rest.
2. Blend all the cashew sauce ingredients until you have a homogeneous mixture; taste and rectify salt.
3. Mix all the tomato sauce ingredients.
4. Rinse the eggplant and pat dry.
5. Pour the tomato sauce into a Pyrex fit for your Instant Vortex.
6. 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.
7. On the Instant Vortex control panel, press Roast, set the time to 8 Minutes and the temperature to 375˚F (190˚C) . Press Start.
8. Place Pyrex in the Instant Vortex.