This recipe can be simply prepared the night before. The eggplant needs to be peeled, diced and frozen. This method softens the eggplant and helps remove some of the bitterness. This method also replaces cooking the eggplant.
The good news concerning eggplant is that it contains chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities.
Cashews contains compounds & minerals that benefit your heart, your bones and nervous system!
2-3 Cloves of garlic
1/2 C Cashews, soaked for at least 2 hours
1 Large Eggplant, diced frozen and thawed
Juice from 1/2 lemon
2 T Olive Oil
2 Chopped Scallions
1Tbs Chopped Parsley
Pinch of Sea Salt
Advanced preparation: Peel, dice and freeze the eggplant. Thaw before you process the eggplant. Soak cashews.
Start food processor and drop garlic cloves in one by one. Add the soaked cashews and process until smooth. Add diced eggplant, lemon juice, olive oil, scallions, parsley and pinch of salt. Process until smooth. Enjoy!