Long Japanese eggplant make for spectacular vessels in which many fillings can enter. Or, they can be themselves, scored into diagonal shapes, roasted with olive oil, and topped with various dressings.

While the traditional topping might be yogurt or tahini, or a mixture, when you make cashew crema for vegan quesadillas, you can easily pair the crema with the eggplant. A match made in heaven.

Ingredients:

4 long Japanese eggplants

1 cup cashews

1 clove garlic

1/2 t salt

1 T lemon juice (or white vinegar)

5 T water

pomegranate seeds and parsley for garnish

For the eggplant:

1. Slit eggplant in half lengthwise. Using a paring knife, score the flesh into diamond shapes and brush with olive oil.
2. Place in oven at 400 degrees F and bake until soft and nicely browned.
3. Remove from oven, set aside.

For the cashew crema:

1. Soak the raw cashews for 4 hours.
2. Drain and rinse cashews.
3. Place cashews in food processor with garlic, lemon juice, salt and pepper.
4. Process till smooth and then water 1 T at a time until it reaches desired consistency.

Will keep in fridge for 4-5 days. Can be frozen (Good idea to repulse in food processor after thawing.)

Assembly:

Using a spoon, scoop some of the eggplant meat up and then mash a little with a fork.

Cover the entire length of the eggplant with the cashew crema.

Sprinkle with pomegranate seeds and a few parsley leaves. Can be served warm or room temperature.