Eggplant, also known as aubergine, is a versatile vegetable that can be prepared in numerous ways. One delightful recipe that brings out its rich flavor is Baked Eggplant with Cashews. This dish combines the tender, slightly smoky taste of baked eggplant with the creamy, nutty flavor of cashews, creating a mouthwatering meal that is both nutritious and satisfying. Originating from Asian cuisine, this recipe is perfect for those who enjoy trying new, healthy dishes with a twist.
Ingredients
For the Baked Eggplant:
- 2 large eggplants
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
For the Cashew Sauce:
- 1 cup raw cashews
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 teaspoon honey
- 1/4 cup water (more if needed for consistency)
- 1 teaspoon ground cumin
Garnish:
- Fresh cilantro, chopped
- Red chili flakes (optional)
- Lemon wedges
Instructions
Step 1: Prepare the Eggplant
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Slice the Eggplants: Cut the eggplants into 1/2-inch thick rounds.
- Season the Eggplants: Arrange the eggplant slices on a baking sheet lined with parchment paper. Brush both sides with olive oil and season with salt, black pepper, garlic powder, and paprika.
- Bake the Eggplants: Place the baking sheet in the preheated oven and bake for 25-30 minutes, flipping halfway through, until the eggplants are golden brown and tender.
Step 2: Prepare the Cashew Sauce
- Soak the Cashews: Soak the raw cashews in hot water for 15 minutes to soften them.
- Blend the Sauce: Drain the cashews and place them in a blender. Add soy sauce, lemon juice, olive oil, minced garlic, honey, water, and ground cumin. Blend until smooth and creamy, adding more water if needed to achieve a pourable consistency.
- Taste and Adjust: Taste the sauce and adjust seasoning if necessary.
Step 3: Assemble the Dish
- Arrange the Eggplants: Place the baked eggplant slices on a serving platter.
- Drizzle the Sauce: Generously drizzle the cashew sauce over the eggplant slices.
- Garnish: Sprinkle chopped fresh cilantro and red chili flakes (if using) on top. Serve with lemon wedges on the side.
Tips and Variations
Cooking Tips:
- Why is my baked eggplant chewy? Ensure your eggplants are fresh and sliced evenly. Baking at a high temperature helps in achieving a tender texture.
- Does eggplant need to be soaked before baking? It’s not necessary to soak eggplant before baking. However, if you find eggplant to be bitter, you can sprinkle the slices with salt and let them sit for 30 minutes, then rinse and pat dry before baking.
Variations:
- Spicy Twist: Add a teaspoon of chili powder to the seasoning for the eggplant if you like a bit of heat.
- Herb Infusion: Mix in fresh herbs like basil or mint into the cashew sauce for an aromatic touch.
- Nut Substitutions: If you’re out of cashews, try using almonds or walnuts for a different flavor profile.
Nutritional Information
- Calories: 250 per serving
- Protein: 6g
- Carbohydrates: 16g
- Fat: 20g
- Fiber: 5g
- Sodium: 400mg
Conclusion
Baked Eggplant with Cashews is a delightful dish that is both healthy and flavorful. The combination of tender eggplant and creamy cashew sauce is sure to impress your taste buds. This recipe is easy to prepare and perfect for a nutritious dinner or a fancy side dish. We encourage you to try this recipe and share your experience with us. Leave a comment below, share your creation on social media, and don’t forget to subscribe to easycrispyrecipes.com for more delicious recipes.