Sformato di Melanzane

Sformato di Melanzane is a delightful vegan Italian dish that showcases the rich flavors of baked eggplant, layered with herbs and a creamy cashew base. This savory appetizer is perfect for sharing and captures the essence of traditional Italian cuisine.

Ingredients

• Eggplant - 300 grams
• Raw cashews - 100 grams
• Nutritional yeast - 2 tablespoons
• Garlic powder - 1 teaspoon
• Olive oil - 2 tablespoons
• Fresh basil - 10 grams
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon juice - 1 tablespoon
• Tomato sauce - 100 grams

Steps

1. Preheat the oven to 180°C (350°F).
2. Slice the eggplant into 1 cm thick rounds. Sprinkle with salt and let it sit for 15 minutes to draw out excess moisture.
3. Rinse the eggplant slices under cold water and pat them dry with a paper towel.
4. In a frying pan, heat 1 tablespoon of olive oil over medium heat. Add the eggplant slices and cook until golden brown on both sides, about 3-4 minutes per side. Set aside.
5. In a blender, combine the soaked cashews, nutritional yeast, garlic powder, lemon juice, remaining olive oil, fresh basil, salt, and black pepper. Blend until smooth and creamy, adding water as needed to reach a spreadable consistency.
6. In a small baking dish, spread a layer of the cashew mixture at the bottom. Layer half of the eggplant slices on top, followed by another layer of cashew mixture, and repeat with the remaining eggplant and cashew mixture.
7. Spread the tomato sauce evenly on top of the final layer and bake in the oven for 25-30 minutes until set and golden.
8. Let it cool for a few minutes before slicing and serving warm.

Nutrition

• Calories: 330
• Protein: 10 g
• Carbs: 25 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from eggplant, promoting heart health.
• High in plant-based protein and healthy fats from cashews.

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