Grilled eggplant with cashew ‘cream cheese’ and pomegranate

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)
1 eggplant
100 g cashew nuts
100 g plant-based yoghurt (I used Provamel Soy yoghurt)
Juice of 1 lemon
1 pommegrenate

G A R N I S H 
Fresh herbs

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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

CASHEW CREAMCHEESE
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
Vit B

 

 

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