I was walking past an Italian restaurant and there was a waiter serving a huge platter of eggplant parmesan to a couple at an outdoor sidewalk cafe. I haven’t had eggplant parmesan in forty two years but I can still recall the flavor and texture. So I started thinking how could I reproduce all of these sensations and port them over to a raw recipe.
First I tried regular eggplant. I soaked it with olive oil on a plate in the sun with sea salt, herbs, spices and thinly sliced garlic. But the eggplant was just too tough for my liking. So I tried the same thing with Japanese Eggplant which is a little smaller but much more tender. The results were perfect; in fact I liked the sun grilled Japanese eggplant much better than the memory of the cooked eggplant.
I have found that cooking with the sun can produce similar flavors as deep frying, even if it is just seventy degrees outside. All of the oils melt into the foods and they taste really fried without any of the toxins that occur in frying and they are actually warm without being heat-damaged.
Then I had to make the cheese – which is a fine art. There are so many different types of nut cheeses that one can make. I wanted to reproduce the memory of eggplant parmesan to the best of my ability. So I settled on a truly raw cheese made of cashew, coconut, lemon, olive oil, and just a bit of raw tahini.
I also sun-grilled slices of portobello mushroom with garlic, leeks, and onions. I then ground up some pistachios with herbs, spices and sea salt, to make a kind of cheesy parmesan sprinkle.
The results were far better than I remember eggplant parmesan tasting.
- Two cups of soaked cashews (soak 4 to 12 hours), strained and then blended with…
- 1/4 cup olive oil
- the meat from one young coconut
- two tablespoons of raw tahini
- juice of one lemon
- one tablespoon Celtic sea salt
Blend in a Vitamix adding water until it reaches a creamy texture.
Place thinly sliced Japanese Eggplant that have been lightly covered with olive oil in a dish in the sun. You can also place thinly sliced onions, leeks, and mushrooms on the same dish so the flavors can combine in the sun. All of these ingredients should be lightly covered in olive oil and lightly salted with Celtic sea salt.
After a few hours you can cover the eggplant and other ingredients with the cheese and leave in a covered casserole dish for another hour and there you have gourmet eggplant parmesan. Oh yes and don’t forget to sprinkle with ground pistachio Parmesan cheese topping.