Eggplant Cannelloni- Perfect for Pesach but I eat these all year round.
Preheat the oven to 350ºF.
Drain the soaked cashews and place them in a blender or food processor with lemon juice, salt, and almond milk. Blend until the cashews have broken down into a creamy consistency. Add in the spinach and basil and continue to blend until completely smooth. Season again with salt, now adding pepper, and set aside (this can be made up to a day in advance).
Cut the eggplant lengthwise into 1/4 to 1/2 inch thick slices. Lightly salt each side and allow to rest for 10-15 minutes to remove excess moisture. After 15 minutes wipe the eggplant with paper towels to remove the salt.
The eggplant can be grilled for two to three minutes per side on a well-oiled grill, or baked in the oven for 15 minutes at 400ºF. Once cooked remove and set aside.
To make the sauce, heat the canned tomatoes and sweetener, and let simmer for 10 minutes until it begins to thicken. Season with salt and pepper and pour a small amount of the sauce into the bottom of a baking dish.
Place about two to three spoonfuls of the spinach and basil mixture onto the end of each slice of eggplant and roll tightly, placing them seam side down on top of the sauce in the baking dish.
Pour the remainder of the sauce overtop the rolls and bake in the oven for 15 minutes.
Serve straight from the oven sprinkled with chopped basil.