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Roasted Eggplant with Butternut Squash Puree

Roasted Eggplant With Butternut Squash Puree

This is a delicious Roasted Eggplant With Butternut Squash Puree, topped with blistered cherry tomatoes, and a drizzle of coconut lime yogurt.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 400°
  2. 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.
  3. 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.
  4. Add the butternut squash to a blender and add in the remaining ingredients. Blend well and set aside.
  5. EGGPLANT: Add the eggplant on a baking sheet and drizzle with avocado oil, salt, and pepper. Bake for about 25 minutes and set aside.
  6. 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.
  7. KALE: In the same pan as the tomatoes, add the kale ingredients and sautee for about 5 minutes.
  8. 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.