Unsweetened Cashewmilk Yogurt makes this vegan dip extra creamy. Add sumac, paprika or additional spices of your choosing for extra flavor.
Prep Time: 10 minutes
Cook Time: 25 minutes
Serving Size: 4 servings
4 cloves of garlic, unpeeled
2 medium eggplants
2/3 cup of Unsweetened Plain Cashewmilk Yogurt
Sea salt and black pepper, to taste
1 teaspoon of cumin
Juice of half of a lemon
Sprinkle of sumac or paprika (optional)
Preheat oven to 450º F. Halve eggplants lengthways and make a few shallow cuts with a knife on its flesh. Brush with olive oil and season with salt and pepper.
Wrap the garlic loosely in foil and place both on a baking tray, allowing to roast until browned and very soft, approximately 25 minutes. Let cool, then scoop out the eggplant flesh and squeeze out the roast garlic puree. Discard the skins of both. In a food processor, combine all ingredients until smooth.
Season with sea salt and black pepper to taste. Serve with a drizzle of olive oil and a sprinkle of sumac or paprika.