roasted eggplant with cashew sauce

Name: roasted eggplant with cashew sauce
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: − 1 1/2 pounds eggplant, cut into 1-inch chunks; − 1 1/4 teaspoons salt; − 4 whole shallots, peeled; − 2 tablespoons canola oil or grapeseed oil; − 1 teaspoon smoked paprika; − 1 teaspoon dried thyme; − 1/3 cup cashew butter; − 2 tablespoons extra virgin olive oil; − Juice of 1/2 lemon; − 1 garlic clove, grated or finely minced; − 1/2 teaspoon cumin powder; − 2 cups cooked or canned (drained and rinsed) chickpeas; − 1 cup sliced roasted red pepper or; peppadew peppers; − 2 tablespoons sesame seeds; − 1/3 cup chopped parsley

6 steps

Prep:30minCook:35min

Updated at: Thu, 17 Aug 2023 10:02:23 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories461.6 kcal (23%)

Total Fat29.9 g (43%)

Carbs41.1 g (16%)

Sugars12 g (13%)

Protein12.7 g (25%)

Sodium1005.7 mg (50%)

Fiber11.6 g (41%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 poundseggplant

cut into 1-inch chunks

1 ¼ teaspoonssalt

4whole shallots

peeled

2 tablespoonscanola oil

or grapeseed oil

1 teaspoonsmoked paprika

1 teaspoondried thyme

⅓ cupcashew butter

2 tablespoonsextra virgin olive oil

0.5juice of lemon

1garlic clove

grated or finely minced

½ teaspooncumin powder

2 cupschickpeas

cooked or canned, drained and rinsed

1 cuproasted red pepper

sliced

peppers

2 tablespoonssesame seeds

⅓ cupparsley

chopped

Instructions

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.