Almonds health benefits makes this is great dinner choice for healthy eating
INGREDIENTS:
- The eggplant:
- 1 1/4 pounds eggplant (Japanese, globe or white)
- 1 tsp kosher salt
- 1 tbsp olive oil
- The sauce:
- 1/3 cup Nut Zez Almond Butter
- 1/2 cup lite coconut milk
- 1 tsp brown sugar
- 1 tbsp fish sauce
- 1 tsp chili-garlic sauce
- 1 1/2 tsp fresh lime juice
- 1/4 cup minced cilantro
DIRECTIONS:
- The eggplant:
- Cut the eggplant into 1/2-inch slices. Sprinkle both sides of slices with kosher salt and, using your hands, gently press the salt into the eggplant.
- Lay the eggplant slices in a colander, set in a sink, and let it rest for 1 hour. This will help to draw some of the bitterness and extra liquid out of the eggplant, and will help to give the vegetable a pleasing taste and texture.
- Preheat the oven to 450 degrees F.
- Remove the eggplant slices from the colander, rinse off the salt and pat dry with paper towel.
- Line a baking sheet with foil. Lay the eggplant on the foil and brush both sides of the slices with olive oil.
- Roast the eggplant for 20 to 30 minutes, or until the eggplant is tender.
- The sauce:
- While the eggplant is cooking, make the sauce. In a food processor or heavy-duty blender, combine the almond butter, lite coconut milk, brown sugar, fish sauce, chili-garlic sauce and lime juice. Pulse until the mixture is smooth.
- Pour the sauce into a small saucepan set over low heat. Cook, stirring occasionally, until the sauce is warm and slightly thickened, 5 to 7 minutes.
- Divide the eggplant slices between plates and drizzle with the sauce. Garnish with minced cilantro. Serve.
Images and recipe sourced from the fantastic blog Cookin’ Canuck – visit Dara’s page for more interesting and inspirational recipes.