1.5K Views 9 years ago

Roasted Eggplant With Cashew Cream and Pomegranates
[Vegan, Grain-Free]

KG By: Kristen Genton

Author Bio

Kristen Genton is the blogger behind Good Habits and Guilty Pleasures. Growing up in seven... Read More

Order with Instacart Download Our App

Discover more recipes with these ingredients

Roasted Eggplant With Cashew Cream and Pomegranates [Vegan, Grain-Free]

Dairy Free

This roasted eggplant recipe is unbelievably simple but incredibly delicious! The roasted veggie becomes beautifully tender and its umami flavor is countered by the cashew cream. Toss on some pomegranate arils for a burst of tartness and you have an easy snack or meal that doesn't skimp on flavor.

Ingredients You Need for Roasted Eggplant With Cashew Cream and Pomegranates [Vegan, Grain-Free]

1 large eggplant
3/4 cups cashews
1/2 cup hot water
1 tablespoon lemon juice
1 teaspoon apple cider vinegar
Salt and pepper, to taste
Pomegranate seeds, to garnish
Chopped parsley or mint, for garnish

Order with Instacart Download Our App

How to Prepare Roasted Eggplant With Cashew Cream and Pomegranates [Vegan, Grain-Free]

Preheat oven to 400°F.
Place eggplant on a baking sheet lined with tin foil and roast in oven for 1 hour, turning over half way through. Once eggplant is done, cut in half lengthwise and immediately sprinkle with salt and pepper to season
Make the cashew cream: soak cashews in hot water for at least 30 minutes. Drain water, at 1/3 cup fresh water, and combine cashews with lemon juice, vinegar, and salt in a blender and blend until very smooth.
Top eggplant with cashew cream and pomegranate seeds.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.