Honey-Garlic Eggplant Dippers
Serves 415 mins prep50 mins cook
Delicious honey-garlic eggplant dippers served with a creamy cashew-lime sauce. A perfect vegetarian appetizer or side dish packed with flavor.
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What you need
Instructions
1: Preheat the oven to 425°F. Grease a sheet pan with oil and set aside. 2: Score the tops of the eggplant in a criss-cross pattern, sprinkle with salt, and let sit for 15 minutes. 3: Use a paper towel to gently squeeze out the liquid and wipe off excess salt. 4: Place the eggplant on the sheet pan, drizzle with olive oil, brush to cover, flip, and bake for 30 minutes. 5: While the eggplant roasts, prepare the honey-garlic oil by combining olive oil, honey, garlic, thyme, cumin, and salt. 6: To make the cashew cream, blend cashews, water, lime juice, garlic, salt, and pepper until smooth. 7: Remove the eggplant, flip them, smear with the honey-garlic oil, then return to the oven for 10 minutes. 8: Broil the eggplant for 4-5 minutes until browned. Top with parsley, pistachios, and honey, and serve with cashew cream.View original recipe