Exquisite Portuguese Vegetarian Medley: Grilled Eggplant & Bell Pepper Stacks with Spicy Cashew Cream

Allergens

Cashews

Ingredients

• 4 medium eggplants
• 4 large bell peppers (assorted colors)
• 2 cups raw cashews, soaked overnight
• 1/2 cup water
• 1 tbsp lemon juice
• 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt and black pepper, to taste
• Olive oil, for brushing
• Fresh parsley, for garnish

Instructions

1. Preheat your grill or oven to 375°F (190°C). Slice the eggplants and bell peppers into 1/2 inch thick rounds. Brush both sides of the slices with olive oil and season with salt and black pepper. Grill or bake the eggplant and bell pepper slices until tender, approximately 5 minutes per side. Remove from heat and allow to cool slightly. Drain and rinse the soaked cashews. Combine them with water, lemon juice, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper in a blender or food processor. Blend until smooth and creamy, adding more water if needed to reach your desired consistency. To assemble the dish, stack three eggplant slices on each plate, followed by a bell pepper slice, then repeat in reverse order. Drizzle each stack with the spicy cashew cream sauce. Garnish with fresh parsley and serve immediately. Enjoy this sensational Portuguese vegetarian feast!

Chef’s Insight

The combination of textures and flavors in this dish creates a truly unique dining experience.

Notes

Feel free to experiment with different colors and varieties of eggplants and bell peppers for a more vibrant presentation.