Eggplant Involtini with Grilled Ratatouille
"Faux cheeses made with nuts are key to vegan cooking. To stuff these involtini, chef Sean Baker of Gather in Berkeley re-creates the flavor of ricotta by combining pureed raw cashews with nutritional yeast, which has a very savory, almost cheese-like flavor and is available at well-stocked specialty and natural food stores...."
INGREDIENTS
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2 cups raw cashews (10 ounces)
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1 teaspoon nutritional yeast
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1/2 cup water
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1/4 cup pitted kalamata olives, finely chopped
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Salt and freshly ground pepper
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Two 1-pound eggplants, sliced lengthwise 1/4 inch thick
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Extra-virgin olive oil, for brushing
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1 pound tomatoes, sliced crosswise 1/2 inch thick
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2 medium red onions, sliced crosswise 1/2 inch thick
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4 Italian frying peppers
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1 eggplant (1 pound), sliced crosswise 1 inch thick
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2 small zucchini (1 pound), halved lengthwise
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2 tablespoons extra-virgin olive oil, plus more for brushing
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Salt and freshly ground pepper
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2 garlic cloves, thinly sliced
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1 bay leaf
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1 teaspoon chopped thyme
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1 teaspoon dried oregano, crumbled
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1/2 cup dry white wine
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1/2 cup water
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1/2 cup shredded basil
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Harissa, for serving
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