When I was young eggplant was one of my least favorite vegetables, in fact I pretty much despised it. In recent times I have developed a liking for it. Today I made an eggplant dish that happened to be vegan and it was truly delicious. It was a roasted eggplant with a cashew nut topping baked in tomato and tomatillo sauce.
The sauce was made by sautéing onion, garlic, green bell pepper, jalapeño and celery in olive oil. Chunks of Roma tomatoes and tomatillos were then added. This was allowed to cook at a slow simmer for probably an hour.
The sauce was seasoned with dried basil, oregano, parsley flakes, celery seeds, salt and pepper, then it was blended briefly with a stick blender.
Tomato powder was added and the sauce continued to simmer.
Meanwhile the aubergine had been cut in half, salted with kosher salt and left for a time to sweat out some of its moisture. The salt was then wiped off with a paper towel and the halves were placed cut side down in olive oil and roasted at high heat in the Cuisinart Oven Central.
At some point they were turned over and roasted awhile longer.
The tomato/tomatillo sauce was poured into a baking dish and the roasted eggplant halves placed on top of the sauce cut side up. They were covered with a cashew nut topping and baked at 425ºF for half an hour.
The ingredients in the cashew nut topping (amounts to the best of my recollection) were:
3/4 cup raw cashews
2 Tablespoons bread crumbs
2 Tablespoons nutritional yeast flakes
1/2 teaspoon kosher salt
1/2 teaspoon dried parsley
1/8 teaspoon celery seeds
1/4 teaspoon citric acid powder