Broiled Eggplant with Spiced Dukkah Cashew Cheese
Servings Prep Time
4 30minutes
Cook Time Passive Time
30-35minutes 3-24hours
Servings Prep Time
4 30minutes
Cook Time Passive Time
30-35minutes 3-24hours
Ingredients
Cheese
  • 2cups unsalted cashewssoaked in water overnight
  • 4tablespoons coconut oilwarmed and melted
  • 1-2teaspoons salt
  • 1-3tablespoons culture**
  • 1-2tablespoons nutritional yeast
Dukkah Spice
  • 1/4cup raw pistachios
  • 1/2cup raw almondschopped
  • 1/2cup sesame seeds
  • 1/4cup coriander seeds
  • 1tablespoon cumin seeds
  • 1tablespoon mustard seeds
  • 1/2teaspoon salt
Eggplant
  • 2 eggplantssliced lengthwise
  • 4tablespoons coconut oil
  • salt & pepper
Instructions
Cheese
  1. Drain the cashews and put in the blender with half of the coconut oil.
  2. Slowly add the rest of the coconut oil until the mixture is creamy (still firm – it should be firm like sour cream or hummus).
  3. Add half of the culture, yeast, and salt.
  4. Add the rest of the ingredients as per your taste.
  5. Scoop the mixture into a bowl and put in the fridge for 3-24 hours. (Consider preparing dukkah spice ahead of time.)
  6. When ready, rub some coconut oil on your hands (it prevents stickiness) and roll the cheese into balls. Roll the balls in the dukkah and put back in the fridge for a minimum of 30 minutes.

    **It’s really easy to create the culture that gives cheese that sort of sour, savoury taste. Put ¼ cup of rice with 2-3 cups of water in large mason jar and cover with cheesecloth. Strain the rice daily until the rice starts to sprout. Once the water is cloudy and the rice has sprouted, discard the rice and put the culture in the fridge or use immediately!
Dukkah Spice
  1. Combine all ingredients in a bowl.
  2. Set aside to be used with cheese.
Eggplant
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Drizzle half of the coconut oil on the eggplants and put in the oven until they are browned and soft (20 minutes).
  3. Take the eggplant out and drizzle the rest of the oil and top with salt and pepper. Return to the oven for another 10-15 minutes. Serve the hot eggplant with the cheese balls!