This is a delicious Roasted Eggplant With Butternut Squash Puree, topped with blistered cherry tomatoes, and a drizzle of coconut lime yogurt.
Looking for the perfect weeknight meatless meal, look no further because this dish will blow your mind. It’s incredibly easy to make, packed with so much flavor and color, and absolutely delicious. You’re going to want to make this recipe over and over again.
Purees
Let’s chat purees because I don’t think they get the credit they deserve. Purees can be made from any vegetable from butternut squash, carrots, peas, sweet potatoes, or parsnips. Really, anything. They’re easy to make and can turn a dish from looking good to looking fabulous and like a 5-star restaurant. Just roast up your veggies, add some seasoning, and blend it with a liquid and some garlic, onions, or anything else you have on hand. Easy and can also be made a few days in advance.
Ingredients
- Butternut Squash
- Onion Powder
- Paprika
- Thyme
- Garlic
- Salt and Pepper
- Cherry Tomatoes
- Eggplant
- Kale
- Shallot
- Pumpkin Seeds
- Plain Coconut Yogurt
- Lime Juice and Zest
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Make-Ahead
The puree can be made a few days ahead and store in an airtight container. The eggplant, tomatoes, and kale take less than 25 minutes to put together so it’s a really fast and easy recipe.
I hope you give this recipe a try and enjoy it as much as my family and I did. It’s the perfect weeknight meal or fancy meatless date night option.
If you try this recipe, let me know what you think by commenting below.
Related Recipes
Roasted Eggplant with Butternut Squash Puree
Roasted Eggplant With Butternut Squash Puree
Ingredients
- BUTTERNUT SQUASH PUREE
- 1 large butternut squah peeled, seeds removed, and cubed into small pieces
- 2 tbsp almond milk
- 1 tsp fresh thyme
- 1/2 tsp garlic powder
- 1 tsp shallot chopped
- 1/4 tsp paprika
- salt and pepper to taste
- 1 tbsp avocado oil
- ROASTED EGGPLANT
- 1 large eggplant sliced into 1/2-inch rounds
- 1.5 tbsp avocado oil
- salt and pepper to taste
- BLISTERED TOMATOES
- 1 cup cherry tomatoes
- 1 tsp avocado oil
- 2 tsp chopped basil
- salt and pepper for taste
- 1 galic clove, sliced
- KALE
- 1 bunch of kale ribbed and chopped
- 1 shallot minced
- 2 tsp avocado oil
- salt and pepper to taste
- COCONUT LIME SAUCE
- 1 container plain coconut yogurt
- 1 lime zested
- 2 tbsp lime juice
- dash of salt for taste
- OPTIONAL INGREDIENT
- Pumpkin Seeds for garnish
Instructions
- Preheat oven to 400°
- BUTTERNUT PUREE: On a baking sheet lined with parchment paper, add the butternut squash, avocado oil, salt, and pepper. Mix and bake for about 20-25 minutes.
- COCONUT LIME SAUCE: while the squash cooks, mix the coconut lime sauce together in a small bowl and set aside in teh fridge until ready to serve.
- Add the butternut squash to a blender and add in the remaining ingredients. Blend well and set aside.
- EGGPLANT: Add the eggplant on a baking sheet and drizzle with avocado oil, salt, and pepper. Bake for about 25 minutes and set aside.
- CHERRY TOMATOES: While the eggplant is roasting, cook the cherry tomatoes, garlic, avocado oil, and basil on a non-stick skillet for about 5-7 minutes. Remove and set aside.
- KALE: In the same pan as the tomatoes, add the kale ingredients and sautee for about 5 minutes.
- TO SERVE: Add the butternut squash puree on the plate, top with the kale, then the eggplant, and then the blistered tomatoes. Drizzle a little coconut lime sauce and pumpkin seeds and serve.
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