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Fresh-caught eggplant straight from the garden! Our fresh catch of the day has been gutted, cleaned, crusted in kettle-baked chips and topped with our very own cauliflower buttah sauce then baked for a dish that will blow your mind and taste buds!

Hard to believe this is gluten-free, dairy-free and wicked good! Once again this dish proves that gluten free doesn’t mean it has to suck, cause quite honestly we were under that impression for a little while. Here’s how we got around that one.

  • Prep Time: 20 min
  • Cook Time: 45 min
  • Total Time: 1 hour 5 minutes
  • Yield: 2-4 servings 1x



for the cauliflower-cashew buttah base

  • 1 small head cauliflower, bottom stem removed, cleaned and dismembered into large pieces
  • 1 C raw cashews, soaked in water for at least 1 hour (or overnight), then strained and rinsed
  • 45 medium garlic cloves
  • 1/2 t coarse salt (Jacobsen’s sea salt)
  • 2 T rice vinegar
  • 1 bay leaf
  • 2 cups water

for the eggplant

  • 12 medium-sized eggplants
  • 2 T olive oil
  • 1/2 t coarse salt (Jacobsen’s sea salt)
  • 1/2 C cauliflower buttah
  • 3 C crushed Kettle potato chips (Salt & Cracked Pepper)
  • 4 cherry tomatoes, sliced
  • 1/4 C fresh basil leaves, washed and lightly packed


To make the cauliflower-cashew buttah base

  1. In medium-sized sauce pot, add the dismembered cauliflower, cashews, garlic, salt, rice vinegar and bay leaf along with 2 cups of water and cover.
  2. Heat on medium-high until it reaches a slow boil, then steam for 10-15 minutes until the cauliflower is cooked through out and breaks apart easily. Let it cool, then strain and remove the bay leaf.
  3. Transfer the mixture to a high-speed blender. Start blending on low speed and, using damper/plunger, mash all the ingredients down to ensure everything gets blended. Add a few splashes of water or non-dairy milk only if absolutely needed (we’re looking to create as thick of a mixture as possible for the buttah so the less liquid the better). Once completely blended and smooth, measure out 1/2 cup of the butter and chill the rest for another use.
  4. Save the remaining buttah base in a closed container in the fridge for up to a week.


To make the eggplant

  1. Preheat oven to 375. Lightly oil a baking sheet.
  2. To prep the eggplant, slice it in half length-wise and score the inside without piercing the skin, with one tablespoon of oil rubbed into each top half. Season with the salt. Spread a thin layer of cauliflower buttah on the open face of each half allowing some to get between the slices.
  3. On a separate plate, apply potato chip crust to cover the open eggplant flesh. Add a few dollops of cauliflower buttah to the top and place sliced tomatoes along with and bake face side up for 40-45 minutes.
  4. Remove from heat garnish with fresh basil leaves and serve.

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