Raw Eggplant Manicotti

This raw manicotti is a spin on other raw entrees like lasagna, but are a little easier to make! They store for several days separate from the sauce and actually get better as the flavors of the marinated vegetables meld together. The simple tomato sauce that is served with it is best with heirloom tomatoes if you can get them. Use only very ripe tomatoes!

For the manicotti shell:
1 small eggplant, thinly sliced length wise
salt and pepper

Lay the eggplant slices on a baking sheet with some paper towels underneath them and sprinkle with salt and pepper. Allow to sit for 30 minutes before using, and gently dab with a paper towel to remove excess moisture. Should make about 10-12 strips.

For the macadamia “ricotta”:
1 1/2 cups macadamia nuts, soaked in clean water overnight and rinsed well before using
2 Tablespoons lemon juice
2 Tablespoon nutritional yeast flakes
1/4 cup chopped chives
salt and pepper to taste

Allow to nuts to soak overnight and rinse well. Pulse the macadamia nuts in a food processor with the lemon juice until fairly smooth. Add the nutritional yeast, salt and pepper and pulse again. Fold in the chopped chives by hand! if you add them to the food processor, your cheese will taste fine but will turn green. It’s prettier folded in by hand.

For the marinated vegetable filling:
1 portobello cap, gills removed and thinly sliced
2 cups kale, washed, stemmed and roughly chopped
1/4 cup olive oil
salt and pepper to taste
1 clove garlic (optional)
1 small shallot, very thinly sliced (optional)

Toss all ingredients together and season with salt and pepper to taste. Set aside until ready to assemble manicotti.

To assemble manicotti:
After blotting the eggplant slices to remove excess liquid, place one tablespoon of the macadamia ricotta in the center of each strip. Top with a small handful of the kale and portobello mixture. Roll each “manicotti” and allow to rest on a plate or try lined with with deli paper or a paper towel until ready to serve. The rolls can be stored like this for several days, if you change the paper underneath them, although the eggplant will darken slightly. I don’t recommend trying to freeze these.

For the heirloom tomato sauce:
2 Large heirloom tomatoes
1 bunch chives, minced
1 clove garlic, minced
2-4 tablespoons olive oil
salt and pepper to taste

Chop the tomatoes by hand until they are almost liquified. You can do this in the food processor or blender but it will not have as beautiful a texture as doing it by hand. If however you don’t have access to heirloom tomatoes, the blender or food processor will do a better job on hothouse tomatoes. Stir in the olive oil, chives, garlic, salt and pepper.

To serve and garnish:
16 cherry tomato
Spoon some of the heirloom tomato sauce onto a plate. Arrange two of the manicotti on the sauce and garnish with a drizzle of balsamic vinegar (optional), some chopped and whole chives and some nutritional yeast. Finish with a few halves of cherry tomato on the plate.

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