roasted eggplant with cashew sauce

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place the eggplant in a colander or salad spinner and toss with 1 teaspoon of salt. Let the eggplant sit for 30 minutes or until the moisture beads on the surface. Pat the eggplant dry with paper towels.

Step 2

Preheat the oven to 400°F and place a rimmed baking sheet in the oven as it heats. Just before roasting, toss together the eggplant, shallot, canola or grapeseed oil, smoked paprika, and thyme

Step 3

Transfer the eggplant and shallots to the heated baking sheet and spread out into a single layer. Roast for 15 minutes. Flip and roast until the eggplant s golden-brown, about 15 minutes more.

Step 4

Remove from oven and when cool enough to handle, slice the shallots.

Step 5

In a small bowl, stir together the cashew butter, olive oil, lemon juice, garlic, cumin, and 1/4 teaspoon salt

Step 6

To serve, spread the cashew sauce on serving plates and scatter on the eggplant, shallots, chickpeas, roasted red pepper, sesame seeds, and parsley.