Stuffed Eggplant Rolls with Tomato Corn Crema Author: Bhavani Jaroff, iEat Green Ingredients EGGPLANT 4 Japanese eggplants, unpeeled and cut lengthwise into thin slices 1/2 cup extra-virgin olive oil Molden Salt and freshly ground black pepper CASHEW CREMA 2 cups cashews- soaked for 2 hours in water ½ cups water ½ cup fresh squeezed lime