Roasted Eggplant and Artichoke Rounds with Creamy Garlic Sauce…a healthy recipe made with whole food ingredients and is vegan, gluten-free, dairy-free and paleo-friendly.
Today’s recipe for Roasted Eggplant and Artichoke Rounds with Creamy Garlic Sauce is my submission for The Recipe Redux’s May monthly theme:
“Small Plates For Sunny Days – Small bites are perfect for trying many different tastes. Take tapas style eating outside for al fresco dining or a simple picnic. Or maybe you’re serving small bites at a bridal or baby shower or a graduation party. Show us your healthy take on small plates and finger foods.”
These eggplant rounds are really easy to make with a few simple steps.
I took roasted eggplant medallions and topped them with roasted artichokes, chopped fresh spinach and then drizzled it with my Creamy Garlic Sauce made with a Vitamix from this recipe.
They are organic, vegan, gluten-free, dairy-free and paleo-friendly.
Want some more healthy side dish recipes? Check out Roasted Smashed Potatoes with Smoked Paprika Habanero Sauce, Garlic and Shallot Fingerling Potatoes or Stuffed Mini Peppers with Vegan Garlic Cashew Spread.
5 Fast Facts About Eggplant:*
- high in anti-oxidants
- excellent source of dietary fiber at 9% RDA
- contains 11% RDA of manganese
- contains 9% RDA of copper
- high in potassium (5% RDA) and magnesium (3% RDA)
5 Fast Facts About Artichokes:*
- lowers blood cholesterol levels
- rich in anti-oxidants
- improves bone mineralization and calcification
- excellent protection from heart attack and stroke
- contains anti-inflammatory benefits
5 Fast Facts About Spinach:*
- contains anti-inflammatory properties
- high in anti-oxidants
- super high in vitamin K (1,110.6% DV) and vitamin A (377.3% DV)
- phytonutrients provide anti-cancer benefits
- can help improve cardiovascular health
5 Fast Facts About Garlic:*
- regulates blood sugar levels
- lowers high blood pressure
- contains anti-bacterial and analgesic properties
- anti-viral
- helps to lower cholesterol levels
5 Fast Facts About Cashews:*
- packed with dietary fiber
- rich in “heart friendly” mono-saturated fatty acids
- rich source of minerals
- high in magnesium and copper
- excellent source of antioxidants
*These statements have not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure or prevent any disease.
Roasted Eggplant and Artichoke Rounds with Creamy Garlic Sauce (Vegan, Gluten-Free, Dairy-Free, Paleo-Friendly)
Print recipe
| www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
For the eggplant
- 1 organic eggplant
- Himalayan pink salt
For the artichokes
- 1 can organic artichoke hearts (chopped)
- Himalayan pink salt
- organic garic powder
For the garnish
- 2 tablespoons nutritional yeast
- 1 - 2 handful organic spinach (chopped)
For the sauce
- 1/2 cup organic raw cashews
- 1/2 cup purified / filtered water
- 2 teaspoons 100% pure avocado oil
- 2 teaspoons organic lemon juice (freshly squeezed)
- 1 - 2 clove organic garlic (freshly crushed)
- 1/8 teaspoon Himalayan pink salt
Directions
| Prepare the eggplant | |
| Step 1 | Slice the eggplant into 3/4 inch slices. Spread them out on a flat surface and sprinkle Himalayan pink salt on top of each one (both sides). Let them sit for approximately 30 - 60 minutes, or until water droplets begin to appear on the top. This step will help pull out water from the eggplant and help keep them from getting soggy. Rinse them off with filtered/purified water and dry them off. Spread them out on a baking pan lined with parchment paper and bake at 375 degrees for approximately 20 - 25 minutes, taking care to not overcook them. Remove from the oven and set aside. |
| Prepare the artichokes | |
| Step 2 | Drain the artichokes and chop them into small pieces. Add the chopped artichoke pieces to a small bowl and sprinkle with Himalayan pink salt and garlic powder, to your preference. Spread the artichoke pieces evenly onto a baking pan lined with parchment paper and roast at 425 degrees for approximately 10 - 15 minutes. Remove from the oven and set aside. |
| Prepare the garlic sauce | |
| Step 3 | Add all ingredients for the garlic sauce to a Vitamix and blend until creamy and smooth. Adjust seasonings to your preference. Set aside. |
| Assembly | |
| Step 4 | Take a spoonful at a time of the garlic sauce and cover the top of each eggplant slice. Divide the artichoke pieces between the eggplant slices and add on top of the garlic sauce. Divide the chopped spinach between the eggplant slices and add on top of the artichoke pieces. Drizzle additional garlic sauce on top as garnish. Best when served hot out of the oven. Enjoy! |
Note
This recipe will make approximately (18) slices = 6 large, 6 medium, 6 small.
Roasted Eggplant and Artichokes Rounds with Creamy Garlic Sauce by Karielyn Tillman of "The Healthy Family and Home" are licensed under a Creative Commons Attribution Non-Commercial 4.0 International License and cannot be used without my written permission.