Nourishing Eggplant Dip
Day before, soak 3/4cup cashew pieces
Slice 1 large eggplant (about 2 cups chopped), coat in duck fat or coconut oil and sprinkle with sea salt.
Roast at 350 for 25 minutes.
Strain cashews, put into a blender.
Next add in
3 tablespoons olive oil
1/2 cup parsley
1 clove garlic
2 tablespoons balsamic
1 teaspoon himalayan salt
1 fresh squeezed lemon or 1 tablespoon apple cider vinegar
Blend until smooth. Add salt and pepper to taste, or our favorite 2 teaspoons curry powder!
This is a great vegan way to layer and stack roasted tomatoes!