Sebastian and Tamara are big fans of stuffed and baked vegetables. In addition to vegan cuisine, they place a further priority on the seasonal availability of the products. In cooperation with Eurasyp they created the recipe: “Baked eggplant with Walnut Crumble and Cashew Cream”.
Ingredients for 2 servings:
For the Cashew Cream
100 g cashew nuts (soaked overnight in water)
1 garlic clove
1 teaspoon cider vinegar
1 tablespoon yeast flakes
salt and pepper
3 stems of mint
3 stems of parsley
For the baked eggplant
2 eggplants
Salt
1 garlic clove
2 tablespoons of olive oil
1⁄2 TL yeast extract
1 tablespoon maple syrup pepper
For the walnut crumble
125 g walnut kernels
1 onion
1 garlic clove
1 tablespoon of olive oil
Preparation
(45 minutes + baking time)
For the cashew cream, drain the soaked cashew nuts and rinse well. Peel the garlic clove. Then puree the cashew nuts, garlic, apple vinegar and yeast flakes with 120 ml water to a fine cream. Season to taste with salt and pepper. Chop mint and parsley finely and stir into the cream.
Then prepare the baked eggplants. For this, wash the eggplants, cut them in half and sprinkle the cut surfaces with salt. Since an eggplant contains a lot of water, the salt helps to withdraw the water. Leave to stand for 20 minutes and then pat dry with a kitchen towel. In the meantime, mix the marinade: Peel the garlic, press it and mix it with olive oil, yeast extract, maple syrup and some pepper. Preheat the oven to 200° C convection oven. Score the eggplants on the cut surfaces and brush with the marinade. Then bake the eggplants for 25 minutes on the middle shelf.
During the baking time of the eggplants the walnut crumble is prepared. Coarsely chop the walnut nuts. Peel the onion and cut it into fine cubes. Peel and finely chop the garlic clove. Heat the olive oil in a high pan and fry the onion and garlic until transparent. Add the nuts and roast for about 10 minutes at medium heat. Stir over and over again. Deglaze with soy sauce and season to taste with yeast extract, salt and pepper. Finely chop the parsley and add to the sauce.
Remove the eggplants from the oven, spread the nut crumble on top and serve with the cashew cream.
