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Roasted Eggplant with Cashew Sauce & Herb Salad
You can grill it, you can roast it, you can fry it - is there anything eggplant can’t do? Not in our book. We love its heartiness for easy vegetarian suppers - most carnivores can even skip the meat when it’s on the menu, making it a great choice for flexitarian family meals. Here. we roast it until crispy on the outside and meltingly soft on the inside and serve it over the simplest cashew sauce, topped with a bright and fresh herb salad for a super-delicious and luxurious dish that’s as virtuous as can be.
Featured Seedlings
Ingredients
- 1 large eggplant (or 2 small, or 9-12 Fairy Tale eggplants), cut into 2 inch pieces
- 1/2 c mixed herbs (parsley, mint, cilantro, basil), roughly chopped
- 4 green onions, thinly sliced
- 1 lemon
- 1 c cashews, soaked overnight
- 3 Tbsp olive oil, divided
- 1 Tbsp toasted sesame oil
- 1/2 c Cucumber And Mint Raita
Instructions
Step 1
Drain cashews, place in blender with a pinch of salt and water just to cover and blend to a silky sauce. Set aside.
Step 2
Preheat oven to 450. Toss eggplant with 2 tablespoons olive oil and a pinch of salt and spread in a single layer on a baking stray. Bake for about 15 minutes, tossing once or twice, until eggplant is coked through and browned. Remove from oven and set aside.
Step 3
In a medium bowl, toss herbs and green onions with a squeeze of lemon juice, a pinch of salt, and 2 tablespoons olive oil.
Step 4
Pour cashew sauce onto a serving platter and spread with the back of a spoon. Pile eggplant on top and top with herb salad. Drizzle sesame oil over everything and serve with additional wedges of lemon.