Pick a vegetable, any vegetable and transform it into a meal. It is something I am passionate about as a vegan. When a vegetable is prepared well and with intention to wow us…it can make a believer out of any doubter. One chef has inspired me with his work of art that is “Plenty” a cookbook featuring only vegetable dishes by Yotam Ottolenghi. Not all his recipes are vegan, in fact most are not, but finding vegan replacements gets my creativity flowing. This recipe is my homage to Ottolenghi’s gorgeous Aubergines with Buttermilk Sauce. The cashew cream is tangy and creamy enough to make a good stand in for the buttermilk sauce. Smoky, garlicky, creamy, and luscious, this is just delicious. My vegan interpretation of a great dish.
- 1 Aubergine/ Eggplant
- 2 garlic cloves
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 tbsp olive oil
- Fresh pomegranate seeds
- Za’atar ( Middle Eastern spice blend)
- Cashew Cream from 2 posts back
- Crusty bread or pita bread to serve
Heat oven to 450 degrees
Step 1 – slice eggplant in half; lightly score the eggplant in a crisscross pattern, careful not to pierce the skin; brush generously with olive oil; grate the garlic and rub onto the eggplant; sprinkle with thyme, salt and black pepper.
Step 2 – transfer to a parchment lined baking sheet and roast in the oven for 30 – 40 min or until soft and golden brown. If it seems dry, brush on a little more olive oil.
Let cool and top with cashew cream, a sprinkle of Za’atar and pomegranate seeds. Serve with crusty bread or pita bread. Enjoy!