I am plant based still.. Sitting here with a glass of chilled vermentino, something had to give.. I made a cashew "ricotta cheese" Which is soaking cashews in water, then draining the two cups of cashews, adding two cloves of garlic, half a lemon, 3/4 cup water, salt, chile flakes and sugar...
I portioned out the ricotta i was going to use for the eggplant and added some nutmeg.. Which, gives me a very similar feeling to basil.
Fried up some eggplants... And layered... Tomato sauce, eggplant, ricotta, basil, tomato sauce.. I was thinking of adding spinach but, i didn't have spinach.. So i kept thinking about it. just a little flour after having them sit on a rack and drained with salt for a few hours. ..
I am about to bake it the oven and call it a an early day.
