Baked Aubergine with Cashew Cheese, Pesto and rich Tomato Sauce (Vegan & Gluten Free)

My baked aubergine with cashew cheese, pesto and rich tomato sauce is full of big robust summery Mediterranean flavours. My tomato sauce is a gorgeous companion to the charred aubergine, creamy cashew cheese and pesto and I think this lovely summery recipe and would be perfect with big salads, bread, dips etc – all eaten in the sun (I’m imagining this now as there’s a heatwave in the UK and I’m house sitting in London and it’s hot hot hot).

I know that aubergines are a little polarising so if you’re not a fan this recipe also works really well with small roast butternut squashes or long slices of baked sweet potato. The choice is yours!!

Just a quick one today as I’m off to meet friends and enjoy the sun for the change.

Much love, Niki xx

Info

 

  4 servings
  30 minutes preparation time
  1 hour cook time

Ingredients

To make the tomato sauce;

  •  1 tbsp olive oil
  • 1 red onion roughly chopped
  •  4 cloves garlic sliced
  •  5 large ripe tomatoes sliced roughly
  • 2 red peppers – chopped lengthways
  •  1 tsp Sea Salt
  • Pepper
  • Pinch chilli flakes

For the aubergine; 

  • 2 aubergines sliced lengthwise and then scored left then right
  • 1 tbsp olive oil
  • Big pinch Sea salt

To make the cashew cheese;

  • 1 cup cashews (soaked for at least 1 – ideally 4 hour)
  • ¼ cup water
  • 4 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tbs. dijon mustard
  • 1/2 tsp sea salt

To make the Pesto; 

  • 2 big handfuls organic basil
  • 100 g Brazil’s
  • 1 clove garlic
  • 4 tbsp olive oil
  • 1/2 tsp sea salt
  • Twist black pepper
  • 3 tbsp nutritional yeast
  • Water to loosen

Directions

To make the sauce:
1. Char-grill the peppers on a griddle pan (high heat) for aprox 15 minutes turning frequently until nice and charred on both sides. Set aside and when they are cool chop roughly.
2. Add your oil and onion to a wide bottom pan and fry gently on a low heat for around 10 minutes until soft and browning. Add the garlic and fry for 30 seconds more.
3. Add the tomatoes and roast peppers to the pan and cook on a low heat for 25 minutes.
4. Add the salt, black pepper and optional chilli flakes to the pan and simmer for a further 5 minutes

To cook the aubergine;

  1. Heat your griddle pan to hot and then add the sliced aubergines (rub a little olive oil on both sides first). Keep turning until nice and charred on both sides and cooked through.

For the cashew cheese;

  1. Add all the ingredients to your food processor then blitz until smooth and creamy.

To make the pesto; 

  1. Add all the ingredients to a processor and blitz to a chunky paste. Water to loosen if neeed.

To assemble;

  1. Pre heat your oven to Gas mark 4 /180c .
  2. Add the tomato sauce over the bottom of a large baking tray (make sure it’s big enough for the aubergines to lie down.
  3. Place the aubergine bottom down onto the tomato sauce. Spread some cashew cheese, a little pesto on to the slices of aubergine.
  4. Cover in foil and bake for 20 minutes.
  5. Delicious topped with dukka and herbs.

2 Comments

  1. Cindy on June 30, 2018 at 2:48 am

    looks delicious!
    http://www.yiyen.com

    • Niki on June 30, 2018 at 8:22 pm

      Thank you! xx

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