Eggplant Involtini With Cashew Ricotta
[Vegan, Gluten-Free]

To Make the Tomato Sauce:

1. In a large saucepan, heat oil over medium heat. Add onion and garlic and stir to combine. Sauté for 5-6 minutes until onion becomes translucent. Season with salt and pepper.
2. Add basil, tomatoes, tomato paste, salt, oregano, and thyme. Stir to combine. With a wooden spoon, break up the tomatoes in chunks, bigger or smaller depending on how chunky you like your sauce.
3. Reduce heat to medium-low and simmer for about 20 minutes, stirring every few minutes while you prepare the cashew ricotta and eggplant.

To Make the Cashew Ricotta:

1. Combine cashews, lemon juice, olive oil, and garlic in food processor and blend until a thick paste forms.
2. Add tofu and blend until smooth.
3. Blend in salt and basil.

To Make the Eggplant:

1. Heat oven to 375° F and line baking sheet with parchment paper.
2. Cut eggplants lengthwise into 1/4 to 1/2-inch thick slices. Place on baking sheet, brush both sides with olive oil, and sprinkle with salt and pepper.
3. Bake for 15 minutes. Flip eggplant, then bake for another 15 minutes, until soft. Depending on how large your eggplant slices are, you may need to repeat this process. Once done, remove baking sheet from oven and cool.
4. Place a spoonful of cashew ricotta on the wider end of the eggplant slices and gently roll up.
5. Once tomato sauce is ready, transfer it to a baking tray. Place rolled eggplant, sealed side down, in tomato sauce. Sprinkle with pine nuts and breadcrumbs, if desired. Place under broiler for about 3-4 minutes. Garnish with fresh basil and serve as a starter or a main dish with some grain or pasta.