Roasted Baby Eggplant
Author: 
Cuisine: Vegan
 
Ingredients
For the roasted eggplant:
  • 8 baby eggplant, cut in half lengthwise
  • 1 pomegranate, seeded
  • 1 small cucumber, peeled and diced
  • 1 bunch mint, chopped
  • 1 clove garlic, minced
For the ancho chili oil:
  • ½ cup olive oil
  • ½ teaspoon sea salt
  • 1 dried ancho chili
For the cashew yogurt:
  • 1 cup cashews, soaked 2 hours then rinsed
  • Juice of 2 lemons
  • ¼ cup water or more as needed
  • Pinch sea salt
  • Pinch white pepper
Instructions
For the roasted eggplant:
  1. Preheat the oven to 400 F.
  2. Place the baby eggplant halves in a baking dish and season with salt liberally.
  3. Drizzle with olive oil and roast uncovered for 20-30 minutes or until tender and golden.
  4. Remove from the oven and arrange on a plate.
  5. Garnish with the cashew yogurt, cucumber, pomegranate, mint and chili oil.
For the chili oil:
  1. Blend until smooth. Set aside until ready to use.
For the cashew yogurt:
  1. Blend the cashews, water, lemon juice, salt and pepper until smooth.
  2. Toss with the mint and chopped cucumber before topping the eggplant if desired.
Recipe by Plant Craft at https://www.rachelcarr.com/roasted-baby-eggplant/