Baked Eggplant | FreshChoice

Ingredients

• 2 eggplants sliced lengthways 1cm thick
• Olive oil for frying
• Salt/ground pepper
• 1 Tbsp toasted pine nuts
• ¼ cup fresh basil and coriander roughly chopped
• 1 onion peeled and diced
• 4 cloves garlic
• 2 Tbsp olive oil
• 2 x 400g diced tomatoes
• ½ cup water
• 1 Tbsp balsamic vinegar
• ½ Tbsp soft brown sugar
• 1 tsp salt
• 1 cup cashew nuts
• 1 ½ tsp crushed garlic
• 1 packet of silken tofu well drained and dried using paper towels
• 1 tsp dried oregano
• 1 ½ tsp salt
• Zest of 1 lemon
• 2 Tbsp fresh lemon juice
• ½ cup of fresh basil
• ½ cup of Italian parsley
• 2 Tbsp pinenuts