Roasted Garlic & Thyme Eggplant
Serves 415 mins prep45 mins cook
This roasted eggplant dish is tender and flavorful, enhanced with a creamy maple-cumin cashew sauce. Perfectly seasoned and topped with crushed pistachios and fresh cilantro, it's a delightful vegetarian and vegan dish.
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What you need
Instructions
1: Preheat the oven to 425°F. 2: Add 1.5 tablespoons of olive oil to the bottom of the sheet pan, add salt and pepper. 3: Place the eggplant slices, scored side down, and coat them. Drizzle the tops with another 1.5 tablespoons of oil. 4: Flip the eggplant over, add garlic evenly to each slice, and place about 2-4 sprigs of thyme in the crevices. Drizzle with the remaining olive oil. 5: Place the eggplant in the oven for 45 minutes, flipping after 25 minutes. 6: While the eggplant roasts, make the cashew sauce by blending cashews, hot water, maple syrup, lemon juice, mustard, cumin, salt, and paprika until smooth. 7: Remove the eggplant from the oven, plate it and discard the stems from the roasted thyme. 8: Drizzle the cashew sauce over the eggplant, then add pistachios, cilantro, lemon zest, and black pepper.View original recipe