Categories: sides
Ingredients
- 2 cups fresh cilantro, packed
- 1/3 cup cashews, un-roasted and unsalted
- 2 cloves garlic, skin removed
- 1/2 cup olive oil + 3 tbsp
- 1/2 cup Asiago cheese, grated
- 4 Japanese eggplants, thinly sliced into rounds
- 2 tbsp salt
- 1 tsp paprika
- 1 tsp garlic salt
- extra salt and pepper to taste
Directions
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Combine the cilantro, cashews and 2 cloves of garlic in a food processor and pulse until finely chopped.
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Stream in 1/2 cup olive oil while the food processor is on, making sure to scrape down the sides once fully incorporated. Add the Asiago cheese, and a pinch of salt and pepper and combine. Taste and adjust salt and pepper as needed and set aside.
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Slice the eggplants into 1/3 inch thick rounds and lay onto a parchment lined baking sheet. Sprinkle the salt over the eggplant and let sit for about an hour.
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Using a paper towel, blot off the salt and water and place back onto parchment paper.
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Preheat oven to 350 degrees F.
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Combine the remaining olive oil, paprika and garlic salt in a small bowl. Using a small brush, brush the olive oil mixture onto both sides of the eggplant.
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Bake for 25-30 minutes. Make sure to keep an eye on the eggplant as you don’t want to let it burn.
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Remove from oven and sprinkle with finishing salt and serve immediately with the Cashew Cilantro Pesto Dipping Sauce.