Snack

Cheesy Stuffed Eggplant

Total Time: 1 Hour and 15 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour and 5 Minutes | Servings: 5 | Approximate Calories Per Serving: 338

Cheesy Stuffed Eggplant.jpg

Ingredients
3 eggplants
24 oz of tomato sauce
5 oz of csshews
1/2 cup of nutritional yeast
1/2 cup of unsweetened vanilla almond milk

Directions
1. Preheat oven to 350F.

2. Cut eggplants into halves. Make a small incision vertically down the middle of each eggplant half. Cut the 6th eggplant half into 5 equal pieces.

3. Place eggplant into baking dish, cover and bake for 1 hour.

4. Add cashews to a small pot and cover with water. Bring to a boil and reduce to medium high heat. Cook for 15 minutes.

5. Add tomato sauce to a small saucepan, cover and reduce on medium high heat for 20 minutes. Remove and let cool.

6. Strain cashews and set aside to let cool.

7. Once cashews have cooled, place into a blender along with nutritional yeast and almond milk. Puree until smooth.

8. Remove eggplant from oven, uncover and let cool.

9. Once eggplant has cooled, portion into tupperware. Stuff the incision with equal portions of cashew ricotta and top with tomato sauce.

Grocery List
3 eggplants
24 oz of tomato sauce
5 oz of csshews
1/2 cup of nutritional yeast
1/2 cup of unsweetened vanilla almond milk