This dish is perfect as a starter or accompanied with a side salad.
I N G R E D I E N T S (4 portions)
100 g cashew nuts
100 g plant-based yoghurt (I used Provamel Soy yoghurt)
Juice of 1 lemon
G A R N I S H
D I R E C T I O N S
Cut the eggplant is slices
Brush both sides with good olive oil and salt
Preheat your grillpan, make sure your pan is on full heat
Grill the eggplant until tender and brown
Soak the cashew nuts in water for at least 4 hours (preferably overnight).
Mix with yoghurt and juice of one lemon. Season with salt en pepper
Cover a slice of grilled eggplant with the cashew ‘cream cheese’ and top with pomegranate seeds, garnish with fresh herbs (I used chive).
G O O D F O R Y O U
Low in calories
Eggplant is full of fiber, magnesium and antioxidants