Eggplant with Roasted Garlic Cashew Cream
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Eggplant with Roasted Garlic Cashew Cream might be a recipe you should try. This side dish has 446 calories, 10g of protein, and 30g of fat per serving. This recipe serves 4 and costs $2.65 per serving. 360 people were glad they tried this recipe. Head to the store and pick up eggplant, water, olive oil, and a few other things to make it today. It is brought to you by Caras Cravings. From preparation to the plate, this recipe takes roughly 1 hour. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is tremendous. Similar recipes include Roasted Garlic, Raspberry & Cashew Salad, Moroccan Roasted Garlic Pesto and Cashew Pizza, and Kohlrabi Fritters with Garlic Herb Cashew Cream Sauce.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 50 minutes
Ingredients:
2 medium eggplant, sliced in half lengthwise
chopped fresh cilantro or parsley
1 head of garlic
1/4 teaspoon ground cumin
kosher salt and freshly ground pepper
1/4 cup lemon juice
olive oil
pomegranate seeds
1 cup raw cashews
1 cup water
Equipment:
aluminum foil
baking sheet
knife
oven
blender
Cooking instruction summary:
Preheat oven to 400ºF and line a baking sheet with aluminum foil; mist with cooking spray. Using a paring knife, score a diagonal pattern on the cut side of the eggplant halves. Arrange the eggplants, cut side-up, on the baking sheet. Brush generously with olive oil and sprinkle with salt and pepper. Cut a second, small square of foil. Slice about 1/2" off the top of the garlic head, exposing the tops of the cloves. Place the garlic, cut side-up, on the foil and drizzle with olive oil. Wrap tightly and place on the baking sheet with the eggplant. Roast for 45-50 minutes, until eggplant is lightly browned and tender. Remove and let cool. In a high speed blender combine cashews and water and process until smooth. Unwrap the garlic and squeeze the cloves out, adding them to the blender. Add lemon juice and cumin and process until smooth. Season to taste with salt.Spoon some of the sauce over each eggplant and sprinkle with pomegranate seeds and cilantro. Serve at room temperature.
Step by step:
1. Preheat oven to 400ºF and line a baking sheet with aluminum foil; mist with cooking spray. Using a paring knife, score a diagonal pattern on the cut side of the eggplant halves. Arrange the eggplants, cut side-up, on the baking sheet.
2. Brush generously with olive oil and sprinkle with salt and pepper.
3. Cut a second, small square of foil. Slice about 1/2" off the top of the garlic head, exposing the tops of the cloves.
4. Place the garlic, cut side-up, on the foil and drizzle with olive oil. Wrap tightly and place on the baking sheet with the eggplant. Roast for 45-50 minutes, until eggplant is lightly browned and tender.
5. Remove and let cool. In a high speed blender combine cashews and water and process until smooth. Unwrap the garlic and squeeze the cloves out, adding them to the blender.
6. Add lemon juice and cumin and process until smooth. Season to taste with salt.Spoon some of the sauce over each eggplant and sprinkle with pomegranate seeds and cilantro.
7. Serve at room temperature.
Nutrition Information:
covered percent of daily need
