Popular Conditions & Diets
Ingredients
15
Time
20m
Serves
3
Recipe by Megan Horsley
Ingredients
15
Time
20m
Serves
3
Dinner
Vegetarian
1 large
Eggplant
sliced lengthwise into 1/4 inch pieces
1 cup
Oat Flour
2 1/2 tsp
Sea Salt
divided
1/2 tsp
Black Pepper
divided
1 1/2 cups
Spelt Breadcrumbs
2
Eggs
beaten
7 1/2 Tbsp
Extra-Virgin Olive Oil
divided
2 cups
Raw Cashews
2 cups
Boiling Hot Water
4 large
Garlic Cloves
minced, divided
4 Tbsp
Nutritional Yeast
1/2
Lemon
juiced
2 lbs
Cherry Tomatoes
roughly chopped
1/4 cup
Fresh Basil
1 large
Zucchini
spiralized
1
PREHEAT: the oven to 375F. Line a baking sheet with parchment paper.
2
SALT: the sliced eggplant and lay flat between two towels for about 20 minutes. This will help remove some of the moisture from the eggplant and will give you better results. Pat dry.
3
SET UP: the three separate dredging stations in rimmed plates or wide bowls- oat flour with ½ tsp salt and ¼ tsp of pepper, eggs, and spelt breadcrumbs.
4
COAT: the eggplant in oat flour, then in the eggs, and lastly in the breadcrumbs, shaking off excess coating in between the stations. Place on the baking sheet.
5
DRIZZLE: the 1 ½ tbsp of olive oil over the eggplant and bake for 45 minutes, flipping halfway through, until golden brown.
6
CASHEW CHEESE: boil water and pour over the cashews to soak for 30 minutes. Rinse, and place in a food processor with the hot water, 2 minced cloves of garlic, ¼ cup of olive oil, nutritional yeast, lemon and ¾ tsp of sea salt. Process until you have a creamy consistency, similar to a thick ricotta.
7
TOMATO SAUCE: in a large pot on medium heat, add 1 tbsp of olive oil and 2 minced garlic cloves and cook for a few minutes until fragrant. Add the cherry tomatoes and sautée until the juices are released and the tomatoes are cooked down, about 15 minutes. Add basil leaves ½ tsp of salt and ¼ tsp of pepper. For a more consistent texture, blend in a food processor or blender.
8
ZUCCHINI NOODLES: in a large pan on medium heat, add zucchini noodles, 1 tbsp of olive oil and ¼ tsp salt, sauté for a few minutes to warm.
9
PLATE: divide the zucchini noodles between serving bowls. Top with some tomato sauce, a few pieces of eggplant, more tomato sauce, and a dollop of cashew cheese. Garnish with basil.
10
Substitutions: Add a special touch by lightly broiling each serving to brown and soften the cheese. Gluten-free? Swap out the spelt breadcrumbs for gluten-free breadcrumbs, puffed quinoa,or finely chopped almonds or sunflower seeds. No zucchini? Use quinoa, legume or brown rice spaghetti noodles. Short on time? Use a jar of organic store-bought tomato sauce and pre-spiralized zucchini noodles. More protein? Add ground meat or crumbled tempeh to the tomato sauce.
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
