Roasted eggplant with cashew cream sauce

Creamy, gently nutty roasted eggplant with fresh lemon and a touch of maple syrup. A satisfying dish made from a few simple ingredients.

Ingredients

• 1 medium eggplant
• Olive oil
• Coarse sea salt

For the sauce

• 2 tbsp cashew cream
• Juice and grated zest of ½ lemon
• 1 tbsp maple syrup
• 1 small garlic clove, grated
• 2–3 tbsp warm water
• 1 tbsp olive oil
• A pinch of salt and black pepper

To serve (optional)

• Arugula
• Toasted cashews
• Pink peppercorns
• Lemon wedges

Method

1. Cut the eggplant in half lengthwise. Score the flesh in a diamond pattern without cutting through the skin.
2. Brush with olive oil and roast at 200°C for 35–40 minutes, until the flesh is soft and golden.
3. Mix the cashew cream, lemon juice and zest, maple syrup, garlic, salt, pepper, warm water and olive oil until smooth.
4. Divide the sauce between two plates. Place one roasted eggplant half on each plate.
5. If desired, finish with olive oil, arugula, toasted cashews, pink peppercorns and lemon wedges.