INGREDIENTS
1
medium purple eggplant/aubergine
1 cup
all-purpose or whole wheat flour
1/2 cup
unsweetened almond milk ((or other plant milk))
1/4 cup
olive oil
1 cup
marinara sauce
1 cup
soaked cashews
3/4 cup
filtered water
2 cloves
fresh garlic
2 tbsp
nutritional yeast
1 tsp
fresh lemon juice ((or apple cider vinegar))
1/4 tsp
salt
1/8 tsp
black pepper