Eggplant with Cashew Pesto and Sweet Tomato Tabbouleh
Serves 2
Simple but unbelievably tasty and healthy recipe the entire family will love! Complete with added protein from the cashews and rich in minerals, including calcium and selenium from the sesame seed.
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Prep Time
7 min
Cook Time
30 min
Prep Time
7 min
Cook Time
30 min
Eggplant with Cashew Pesto
  1. 1 eggplant, peeled and halved lengthwise
  2. 4 TBS olive oil
  3. 1/3 cup raw cashews
  4. 2 1/2 cups organic cilantro
  5. 1 garlic clove
  6. 1/4 cup feta cheese, crumbled
Sweet Tomato Tabbouleh
  1. 3/4 cup baby Tomatoes, chopped in 1/4's
  2. 4 cups organic parsley, chopped
  3. 1/3 cup Sesame Seeds
  4. 2 TBS olive oil
  5. Juice of 2 limes (or lemons)
  6. 3 tsp agave syrup
Eggplant with Cashew Pesto
  1. Preheat oven to 340 degrees Farenheit
  2. Place peeled and halved eggplant halves, cut side up on a baking sheet. Drizzle with olive oil. Bake for approximately 25-30 minutes. (until tender)
  3. In a blender, combine cashews, cilantro, garlic and olive oil. Blend into a rough paste. When the eggplant halves are almost tender, coat them with the blended pesto and return to oven for approximately 5-10 minutes (until the pesto begins to crisp).
  4. Remove from oven once the eggplant is tender and the pesto is crisp. Sprinkle with feta cheese.
  5. Serve immediately alongside the Sweet Tomato Tabbouleh.
Sweet Tomato Tabbouleh
  1. Place the diced tomatoes in a bowl. Combine parsley, sesame seeds and all remaining ingredients. Drizzle over tomatoes and toss until well mixed.
Casandra Tressler http://www.casandratressler.com/

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