Description
Golden honey-garlic roasted eggplant sticks served with a silky cashew-lime cream, perfect for sharing as an appetizer or snack.
Ingredients
- Eggplant: 2 medium, cut into sticks
- Olive Oil: 3 tablespoons
- Honey: 3 tablespoons (maple syrup to substitute for vegan)
- Garlic: 4 cloves, minced
- Soy Sauce: 2 tablespoons (tamari or coconut aminos to substitute)
- Rice Vinegar: 1 tablespoon
- Cashews: 1 cup, soaked overnight
- Lime Juice: 3 tablespoons, fresh
- Water: 1/2 cup (adjust for desired dip consistency)
- Salt: 1 teaspoon, divided
- Cilantro: 2 tablespoons, chopped for garnish
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Whisk together olive oil, honey, minced garlic, soy sauce, rice vinegar, and 1/2 teaspoon salt to make the honey-garlic glaze.
- Arrange eggplant sticks in a single layer on the prepared baking sheet without overcrowding.
- Brush eggplant sticks generously with the honey-garlic glaze on all sides.
- Roast eggplant in the oven for 20 to 25 minutes, flipping once halfway through, until golden and tender with caramelized edges.
- While eggplant roasts, drain soaked cashews and add them to a blender with lime juice, 1/2 cup water, and 1/2 teaspoon salt. Blend until silky smooth, adding a splash more water if needed to reach desired creaminess.
- Remove eggplant from oven, sprinkle with chopped cilantro and an extra squeeze of lime if desired.
- Serve the hot honey-garlic eggplant dippers immediately with the cashew-lime cream on the side for dipping.
Notes
- If you forgot to soak cashews overnight, soak them in very hot water for 30 minutes before blending.
- For a vegan version use maple syrup or agave instead of honey.
- Do not overcrowd the baking sheet to ensure eggplant roasts instead of steams.
- Store cashew-lime cream in an airtight container in the fridge for up to 3 days; freeze for up to 1 month.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 240
- Sugar: 12 g
- Sodium: 420 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg