Here is a pet peeve of mine: I follow a lot of food bloggers because - well, because I love food and love to get inspired all day long and I will always give credit to the people who inspire me. But there is nothing worse than going to a blog and making a recipe that then doesn't turn out delicious or edible. This happens to me all of the time! And it makes me sad because I think it turns people off of cooking when they think that this is what "healthy" food is supposed to taste like. And it also raises my own bar with how I recipe test forever to make sure a recipe turns out well every time and is so delicious that you can't imagine living without it.
And that is true for this recipe! Ever since I have nailed this recipe I have made this every single day for weeks. It's so good on salad, as a side, or even to serve alongside a BBQ. Give it a try!
Preparation time: 50 minutes
Hands-on time: 15 minutes
Makes 2 side servings:
1 medium-sized eggplant, sliced thinly into 10 slices
1/4 cup extra virgin olive oil
1/2 tsp sea salt
For the herby mint sauce:
1/2 cup raw cashew nuts
3/4 cups water
2 garlic cloves
1/2 cup fresh parsley
1/4 cup fresh mint
2 Tbsp lemon juice
1/2 tsp sea salt
freshly ground black pepper
Pre-heat the oven to 225°C/450°F and line a baking tray with parchment paper.
Toss the eggplant slices with olive oil and salt, then spread out evenly on the baking tray, making sure they don't layer on top of each other.
Roast the eggplants for 40 minutes until browned and slightly crunchy.
In the meantime add all the sauce ingredients to a food processor and process until creamy. This can take up to 3 minutes depending on the strength of your food processor.
Once the eggplant are done, drizzle with the sauce and enjoy hot or cold.