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.
Roasted Baby Eggplant
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:
- 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.
For the chili oil:
- Blend until smooth. Set aside until ready to use.
For the cashew yogurt:
- Blend the cashews, water, lemon juice, salt and pepper until smooth.
- Toss with the mint and chopped cucumber before topping the eggplant if desired.
[…] Eggplant is an unusual dish on a holiday table, but don’t underestimate its beauty and interest for the holiday table. […]