Description
Crispy, golden eggplant wedges tossed in a sticky honey-garlic glaze, served with a silky cashew-lime cream. Crunchy outside, tender inside, bright and creamy on the side, perfect as an appetizer or snack.
Ingredients
Scale
- 2 medium eggplants, cut into bite-sized wedges
- 3 tablespoons cornstarch
- 3 cloves garlic, minced
- 3 tablespoons honey (or maple syrup for vegan)
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 2 tablespoons olive oil
- 1 cup raw cashews, soaked for at least 2 hours
- 2 tablespoons fresh lime juice
- 1/4 cup coconut milk (or other plant milk)
- Salt, to taste
- 2 tablespoons fresh cilantro, chopped for garnish
Instructions
- Soak the cashews in hot water for at least 2 hours, or overnight if possible, then drain and reserve.
- Preheat your oven to 425°F (220°C) or set your air fryer to 390°F (200°C).
- Pat the eggplant wedges dry, then toss them in a large bowl with cornstarch, a pinch of salt, and 1 tablespoon of olive oil until evenly coated.
- Arrange the eggplant in a single layer on a parchment-lined baking sheet or in the air fryer basket, leaving space between pieces for crisping.
- Bake for 20 to 25 minutes, flipping once halfway through, or air-fry for 12 to 18 minutes until golden and crisp. Adjust timing for larger or smaller pieces.
- While the eggplant cooks, make the honey-garlic glaze: combine minced garlic, honey, soy sauce, rice vinegar, and 1 tablespoon olive oil in a small saucepan. Warm gently and simmer 2 to 3 minutes until slightly thickened, then remove from heat.
- Make the cashew-lime cream by blending soaked cashews, lime juice, coconut milk, and a pinch of salt in a high-speed blender or food processor until very smooth. Chill for 30 minutes if time allows to let flavors meld.
- When the eggplant is done, toss the hot pieces in the honey-garlic glaze just before serving to keep them crisp and glossy.
- Serve the glazed eggplant with a bowl of chilled cashew-lime cream, garnish with chopped cilantro and a little lime zest if desired.
Notes
- To save time, soak cashews in very hot water for 30 minutes instead of overnight for a decent result.
- For extra crispiness, dust eggplant with a light second coat of cornstarch before baking or air frying.
- If you prefer spicy, stir in 1 teaspoon sriracha or chili flakes to the glaze.
- Store leftover dip in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1/4 recipe (about 150 g)
- Calories: 280
- Sugar: 10 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: eggplant dippers, honey garlic eggplant, cashew lime cream, vegetarian appetizer, crispy eggplant, party appetizer