Gluten-Free Eggplant Roll-Ups
Servings Prep Time
4Servings 12Minutes
Cook Time
Servings Prep Time
4Servings 12Minutes
Cook Time
For the Cashew Sauce:
  • 1cup cashews or raw cashews, soaked at least 4 hours
  • 1cup filtered water
  • 1tsp garlic powder
  • 1tsp nutritional yeast (optional)
  • ½tsp salt
  • ½tsp turmeric
  • ½tsp nutmeg
For the Tomato Sauce:
  • 1 ½cups of boiled tomato puree (I always keep some in the freezer) or use a bottled one with no preservatives or flavoring
  • 1tbsp dehydrated onion
  • 1tablespoon dry oregano
  • 1tbsp dried basil
  • ½tbsp dried rosemary
  • 1tbsp olive oil
  • ½tsp salt
For the Rest of the Preparation:
  • 1 Eggplant thinly sliced (lengthwise)
  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.