Eggplant Cashewgurt Dip
Eggplant can be subbed for chick peas and tahini
2 medium globe eggplants
1 garlic clove, finely grated
1/2 cup Plain Unsweetened Cashewgurt®
1/2 cup finely chopped parsley
1/2 teaspoon Aleppo pepper or Korean Chili Flake
2 tablespoons olive oil, plus more for drizzling
1 tsp fine sea salt
- Preheat oven to 450F. Puncture the eggplants all over with a fork and rub generously with olive oil.
- Place eggplants on a parchment lined baking sheet. Place baking sheet in oven and roast for 30-45 minutes until eggplants are soft and collapsed. Remove from oven and let cool.
- Scoop flesh from skin into a medium bowl (it’s okay if bits of charred skin get in there too). Mash eggplant with a fork to break up, then mix in garlic, Cashewgurt®, chopped parsley, Aleppo pepper or Korean chili flake, and 2 Tbsp. oil; season with salt.