I’ve been on a major eggplant kick this summer. I buy one every time I go to pick up groceries and roast it to eat on sandwiches or to mash up a spread or dip. I found some beautiful sprouted grain rolls at a farmer’s market a few weeks ago, and made these cute little eggplant sandwich sliders with a creamy cashew spread. It’s an easy meal to make ahead of time. Let me know if you try it out.
Roasted Eggplant Sliders
(makes 12 sliders)
1 dozen mini whole grain rolls
2 tbsp. olive oil
1 bunch fresh basil leaves
1 cup raw cashews, soaked in water (for at least 2 hours)
1/2 tsp turmeric
1 tbsp lemon juice
1/3 cup nutritional yeast
1/3 cup water
Sriracha hot sauce, optional
Preheat your oven to 400 degrees. Cut the eggplant into round slices, about 3/4 inch thick (you can leave the skin on). Spread out the slices on a sheet pan. Drizzle the olive oil on top and sprinkle with a little salt. Roast for 25-30 minutes, remove the eggplant from the oven, and set aside.
Rinse and drain the cashews and place them in a food processor or blender. Add in the turmeric, lemon juice, nutritional yeast, water, and a pinch of salt. Process on high until is makes a smooth and creamy spread. Transfer the spread to a bowl and set aside.
Slice open the mini rolls and spread them out on a sheet pan. Lightly toast them in the oven.
Build the sliders by spreading a generous portion of the cashew spread on both sides of the roll. Place a couple whole basil leaves on top, followed by a slice of eggplant. If any of the slices are too big for your rolls, you can trim them up or cut into smaller pieces. Top with a light drizzle of sriracha, and then cover with the other half of the roll.
Serve warm and enjoy.Pin It