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.
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.