• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Plant Craft

  • Recipes
    • Entrees
    • Breakfast
    • Appetizers
    • Desserts
    • Drinks
    • Seasons
      • Spring Recipes
      • Summer Recipes
      • Fall Recipes
      • Winter Recipes
    • Special Diets
      • Oil Free
      • Gluten Free
      • Paleo Vegan
      • Raw Vegan
      • Raw Detox
  • ABOUT
  • Home
  • COOKBOOK
  • MEAL DELIVERY
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • YouTube

Roasted Baby Eggplant

September 16, 2016 by Rachel Carr 1 Comment

Beautiful baby eggplants will be in season and available at farmers markets for the next month or so. My favorite way to enjoy them is roasted whole-no soaking, salting or pressing required, just simply roast them and top with vegan yogurt, fresh herbs and pomegranate. Chili oil gives the dish a milk heat.
Vegan Roasted baby eggplant is so easy and so delicious!

Roasted Baby Eggplant
 
Print
Author: Rachel Carr
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.
3.5.3208

Vegan Roasted baby eggplant with cashew yogurt and pomegranate

Vegan roasted baby eggplant with cashew yogurt and pomegranate

Roasted Baby Eggplant with cashew yogurt, mint and pomegranate

5

Filed Under: Appetizers, Entertaining, Fall Recipes, Gluten Free, Seasons

Reader Interactions

Trackbacks

  1. Ultimate Vegan Thanksgiving! - The Raw and The Cooked says:
    November 19, 2016 at 6:41 am

    […] Eggplant is an unusual dish on a holiday table, but don’t underestimate its beauty and interest for the holiday table. […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

  • Email
  • Facebook
  • Instagram

Search Recipes

Popular Posts

  • Instant Pot Lentil Taco “Meat” (311)
  • Beet Tartare (262)
  • Portobello Wellington with pecans and sage (208)
  • Easy and Elegant Cauliflower Leek Soup (147)
  • Carrot & Bell Pepper Zinger Juice (144)
  • Madras Lentils (118)
  • Cauliflower Tacos with salsa verde (96)
  • Raw Vegan Cheddar (95)
  • Bang Bang Tofu and Cauliflower Bowl (90)
  • Vegan Instant Pot Pho (88)
  • Green Protein Smoothie Bowl (83)
  • Pesto Mesclun Pizza with almond ricotta (76)

Copyright© 2025 · Website design by AlphaPix Infotech