Grilled Eggplant and Apple Sandwich or Wrap

1/2 eggplant (purple, round...or slender ones work!)
1 apple, sliced thin like cheese (I used Fuji because that's what I had on hand)
1/4 c cashews
1/8 c water
2 Tbs balasamic vinegar
1 tsp pesto (a little extra to spread onto the wrap or sandwich bread)
A few pieces of lettuce (if you are making a bread sandwich)  :)
Bread, lettuce, or whatever else you want to use to make this wrap or sandwich

Slice the eggplant lenghthwise into thin, flat strips. Toss in a bowl with balsamic vinegar and pesto (to taste). Grill! If you have any sherry cooking wine on hand, sprinkle just before taking off the grill.

Before grilling the eggplant, you can sprinkle the strips with salt and let it sit for about 10-15 minutes, the wipe off excess moisture and salt that is drawn out of the eggplant.

While the eggplant is grilling (just a few minutes on each side), blend up some cashews with water (about 2 parts nuts to 1 part water (start with a little less water and add until you get a mayonaise-like consistency). Drop in any seasonings you like. I used some fresh garlic, one sundried tomato and a sage leaf (just had a sprig crusing in my fridge.

Put a dallop of the spread on your bread or lettuce wrap, layer a few pieces of eggplant, a few pieces of apple, and, if you want, top with a bit of pesto!