Ingredients: * 1-2 large eggplants * 2-3 tomatoes * Cashew spread (Recipe: https://youtu.be/mjz8XCUszOA) * Some basil leaves or spinach
Procedures: 1. Slice your eggplants into slices of about 1 cm or ½ an inch. 2.Add salt to the eggplant to get the water out, you can do this in a bowl, or I like to place them on a silicone mats and then put the salt. Let them sit for 20-30 minutes. 3.Meanwhile prepare the cashew spread, I have a recipe for it that right here: https://youtu.be/mjz8XCUszOA 4.Once the 20-30 minutes passed wash the eggplant from the salt and let it sit on a clean towel to dry for a few more minutes. 5.Once dry transfer the eggplant to lined baking trays without overlapping. Then pop into the oven at 350 degrees Fahrenheit or 180 degrees Celsius for 15 minutes, and if you have two trays switch their places halfway so they cook evenly. 6.Meanwhile slice the tomato and wash the basil 7.When the eggplants are ready it is time to assemble them, try to find the slices that pair up best in size, and then add on top of one slice of eggplant the tomato slice, spread the cashew spread, add the basil leaves and the second slice of the eggplant and repeat until you finish all your eggplant sandwiches. 8.Finally, it is time to pop them back into the oven at 350 degrees Fahrenheit or 180 degrees Celsius for 15 minutes and enjoy
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