Make-Ahead Grilled Moroccan Eggplant with Creamy Aromatic Cashew 'Yogurt'
Tender, smoky eggplant slices marinated in warm Moroccan spices and grilled to perfection, served with a cool, creamy, and aromatic cashew-based yogurt. This make-ahead dish is perfect for meal prep and is both vegan and budget-friendly.
Ingredients
Ingredients
- 2 large eggplants sliced into 1/2-inch thick rounds
- 3 tbsp olive oil divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp ground coriander
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup raw cashews soaked in hot water for 1 hour
- 1/2 cup water
- 2 tbsp lemon juice
- 1 clove garlic minced
- 1/4 tsp ground cardamom
Notes
Storage: Keep grilled eggplant and cashew yogurt in separate airtight containers in the refrigerator for up to 4 days. Make-Ahead: This recipe is designed for make-ahead preparation. Grill the eggplant and prepare the yogurt up to 2 days in advance. Substitutions: For a nut-free version, use sunflower seeds instead of cashews. Serving Suggestions: Serve over a bed of couscous, quinoa, or with warm pita bread for a complete meal. It also makes a fantastic appetizer with fresh vegetable crudités.