Ingredients
Scale
- 2 aubergines
- 2/3 cup of cashews (preferably soaked)
- 2 tbsp of tahini
- 1 lime
- 2 cloves of garlic
- olive oil
- water (I used 1/2 cup)
- salt, pepper
Instructions
- 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!
- Prep Time: 5 mins
- Cook Time: 40 mins
- Category: Main