Roasted Baby Eggplant
Author: Rachel Carr
Cuisine: Vegan
- 8 baby eggplant, cut in half lengthwise
- 1 pomegranate, seeded
- 1 small cucumber, peeled and diced
- 1 bunch mint, chopped
- 1 clove garlic, minced
- ½ cup olive oil
- ½ teaspoon sea salt
- 1 dried ancho chili
- 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
- Preheat the oven to 400 F.
- Place the baby eggplant halves in a baking dish and season with salt liberally.
- Drizzle with olive oil and roast uncovered for 20-30 minutes or until tender and golden.
- Remove from the oven and arrange on a plate.
- Garnish with the cashew yogurt, cucumber, pomegranate, mint and chili oil.
- Blend until smooth. Set aside until ready to use.
- Blend the cashews, water, lemon juice, salt and pepper until smooth.
- 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/
3.5.3208