Cashew Butter and Coconut Roasted Aubergine

by Lorena Sabata

Prep time: 15 mins | Oven Time: 25 mins

Ingredients

2 medium sized aubergines halved
3 tsp coconut amino
3 tsp kape cashew butter
2 tsp water

 

To serve: finely chopped coriander, pomegranate, Kape activated pistachio nuts and freshly squeezed lime juice 

 

Method

Preheat oven to 200°C.

Char halved aubergines on a griddle pan for approx 2 mins.

Score flesh with crisscross lines to ensure flavour infuses deeper into the aubergine and transfer onto a parchment paper lined baking tray.

Mix together the coconut aminos, cashew butter and water until smooth.

Brush the flesh of the aubergine with the glaze and roast for 25 mins.

Once cooked top with coriander, pomegranate, crushed pistachios and freshly squeezed lime juice and enjoy with fresh wild rocket.