Roast eggplant cutlets with a creamy lemon-basil sauce (gf + v)


Here is a simple, fresh and different way to serve eggplant when you’re in the mood for a change from the usual tomato-based preparations. The bright, fresh flavors of the lemon and basil contrast beautifully with the lovely umami of the eggplant. As always, the key is to roast that eggplant into sweet caramelized submission, so that it is utterly succulent and irresistible! Serves 2-3 as an entree.



  • 2 large eggplants
  • 1/4 cup extra virgin olive oil, plus an extra 2 Tbsp for the sauce
  • 1 tsp sea salt, plus and extra 1/2 tsp for the sauce
  • 3/4 cup fresh basil leaves
  • 1/4 cup cashews
  • 1 Tbsp veganaise
  • Juice of 1 small lemon
  • 1 small ripe tomato, chopped, for garnish (optional)


Preheat oven to 425F. Slice your eggplants into 1/2 inch thick “steaks” and lay onto two baking sheets.


Sprinkle with half the sea salt followed by the olive oil, then flip over and do the same with the reverse sides. Put in the oven.

Meanwhile, in a food processor, combine the remaining ingredients (except tomato) process until you get a fairly smooth light green sauce.

About 15 minutes into the baking, take the eggplant slices out and turn them over with a fork or spatula. Put back in the oven for another 10 min until all slices are a golden brown color and tender. Assemble on plates and drizzle generously with sauce. Garnish with tomato. Enjoy!



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