Roasted Baby Eggplant
Cuisine: Vegan
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
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