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fresh cilantro cashews garlic olive oil Asiago cheese Japanese eggplants salt paprika garlic salt salt
Viewed: 78 - Published at: 5 years agoIngredients
- 2 c. fresh cilantro, packed
- 1/3 c. cashews, unroasted and unsalted
- 2 cloves garlic, skin removed
- 1/2 c. plus 3 tbs. olive oil
- 1/2 c. Asiago cheese, grated
- 4 Japanese eggplants, thinly sliced into rounds
- 2 tbs. salt
- 1 tsp. paprika
- 1 tsp. garlic salt
- Extra salt and pepper to taste
Method
- 1. Pulse the cilantro, cashews and 2 cloves of garlic in a food processor until finely chopped.
- 2. 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, adjusting salt and pepper as needed, and set aside.
- 3. Slice the eggplants into 1/3-inch rounds and lay out on a parchment-lined baking sheet. Sprinkle the salt over the eggplant and let sit for about an hour.
- 4. Using a paper towel, blot off the salt and water and place eggplant rounds back onto parchment paper.
- 5. Preheat oven to 350 degrees F.
- 6. 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.
- 7. Bake for 25-30 minutes. Make sure to keep an eye on the eggplant, as you don't want to let it burn.
- 8. Remove from oven, sprinkle with finishing salt and serve immediately with the cashew cilantro pesto dipping sauce.
