Vegan Aubergine Rolls

Name: Vegan Aubergine Rolls
Prep time: 30 min
Cook time: 11 h 15 min
Total time: 11 h 15 min
Yield: 4 portions
Ingredients: 200 g blanched almonds; 500 g water; 30 g freshly squeezed lemon juice; 1 tsp cumin seeds; 1 tsp ground white pepper; 1 tsp garlic powder; ¼ - ½ tsp fine sea salt; 2 pinches paprika; 3 tsp agar-agar; 200 g filtered water; olive oil; 600 g aubergines; 2 Tbsp olive oil; 30 g shallot; 30 g olive oil; 300 g carrots; 100 g water; 1 heaped tsp vegetable stock paste, homemade; 100 g cherry tomatoes; 10 fresh basil leaves

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Niveau facile

Temps de préparation 30min

Temps total 11h 15min

Nombre de portions 4 portions

Ingrédients

200 g blanched almonds
500 g water lukewarm
30 g freshly squeezed lemon juice (1-2 lemons)
1 tsp cumin seeds
1 tsp ground white pepper
1 tsp garlic powder
¼ - ½ tsp fine sea salt to taste
2 pinches paprika
3 tsp agar-agar
200 g filtered water
olive oil for greasing

600 g aubergines sliced lengthways (5 mm, approx. 20 slices)
2 Tbsp olive oil for brushing

30 g shallot halved
30 g olive oil
300 g carrots cut in pieces (2 cm)
100 g water
1 heaped tsp vegetable stock paste, homemade
ou 1 vegetable stock cube (for 0.5 l) gluten free, crumbled
1 tsp curry powder (optionnel)