Coconut Cassava Cakes with Roasted Eggplant, Jammy Eggs & Mango Relish

Ingredients

• eggplant, 2 medium (about 1 1/2 lb total) cut into 1-inch cubes
• cassava (yuca), 1 1/2 lb peeled, inner fibrous core removed, coarsely grated
• large eggs, 8 4 boiled; 4 reserved for cassava cake batter
• ripe but firm mango, 1 diced small
• small red bell pepper, 1 diced small
• scallions, 6 thinly sliced, whites and greens separated
• small red onion, 1 very thinly sliced
• garlic cloves, 4 cloves minced
• fresh thyme, 2 tsp leaves removed
• fresh cilantro, 1/2 cup chopped
• fresh parsley, 1/2 cup chopped
• scotch bonnet or habanero, 1/2 to 1 very finely minced
• lime, 2 1 zested and both juiced
• coconut milk, 1/2 cup
• unsweetened shredded coconut, 1/3 cup
• cornstarch, 2 tbsp
• ground allspice, 1/4 tsp
• smoked paprika, 1/2 tsp
• maple syrup or honey, 1 tsp
• avocado, 1 sliced for serving
• microgreens or baby arugula, 1 cup for garnish
• olive oil, 5 tbsp total, plus more for greasing
• salt, 2 1/4 tsp divided
• black pepper, 1 tsp divided