Roasted Aubergine with Tahini and Cashew Sauce or if you want, baba ghanoush in a fancy way.
I just realized I haven’t eaten aubergines for ages. I really enjoy them, but I feel sometimes they are not the easiest veggies. I have had so many horrible aubergine dishes in restaurants and mainly street food places, I often forget how amazing these vegetables can be. You just have to cook/bake/roast them well, raw eggplants can taste so disgusting. In my opinion like most vegetables, eggplants are the best when your roast them. Though nothing can beat the real fire or barbecue, on these autumn nights my oven is good enough for me.
I could rave on about the aubergine creams too, it is one of my favorites since I was small, but I won’t now, I guess everybody loves it. Classically my mom just used a bit of garlic and scallion for her eggplant cream, and I think the simplicity of that is just amazing. But baba ghanoush, the one with tahini is also pretty good. Especially with some lovely fresh pita and a big bowl of fresh salad.
Sometimes I just use some yogurt for this sauce, then it is really a super quick recipe, but now I had a lot of cashew creams left from the day before, so I thought of trying it out with that, and I am so happy I did, it tastes amazing!
And if you don’t feel like eating it this way, or you have a lots of leftover, as I had, just put everything in your blender after they got cold and make an old-fashioned cream of it. I just like to show off and present a super easy dish as it would be something special 🙂
By the way do you call it eggplant or aubergine? Or is it just US/UK style? No idea….I usually say eggplant, but to write it down aubergine feels more appealing. I love to see the written word aubergine, so nice…..
- 2 aubergines
- ⅔ cup of cashews (preferably soaked)
- 2 tbsp of tahini
- 1 lime
- 2 cloves of garlic
- olive oil
- water (I used ½ cup)
- salt, pepper
- Preheat oven to 200°C. Using a sharp knife cut crisscross vents across the flesh of halved eggplants. Drizzle a good amount of olive oil on them and sprinkle salt and pepper on top. Bake them for about 40 minutes.
- For the cashew cream add cashews, tahini, juice of a lime, garlic, water, salt and pepper to a blender and blend until completely smooth. Adjust consistency with water.
- Serve the eggplants warm with the sauce. Enjoy!