Print

Honey-Garlic Eggplant Dippers with Cashew-Lime Cream

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Crispy, golden Honey-Garlic Eggplant Dippers glazed in a sticky-sweet sauce and paired with a cool cashew-lime cream. Perfect as an appetizer, party snack, or light vegetarian main.

Ingredients

  • Eggplant: 2 medium, cut into sticks
  • All-Purpose Flour: 1/2 cup
  • Eggs: 2, beaten
  • Panko Breadcrumbs: 1 1/2 cups
  • Parmesan Cheese: 1/4 cup, grated (optional)
  • Salt: 1 teaspoon
  • Black Pepper: 1/2 teaspoon
  • Olive Oil Spray: for baking/air frying

For the Honey-Garlic Glaze:

  • Honey: 1/4 cup
  • Soy Sauce: 2 tablespoons
  • Garlic: 3 cloves, minced
  • Rice Vinegar: 1 tablespoon
  • Cornstarch Slurry: 1 tsp cornstarch + 2 tsp water

For the Cashew-Lime Cream:

  • Raw Cashews: 1/2 cup, soaked overnight
  • Fresh Lime Juice: 2 tablespoons
  • Water: 1/4 cup
  • Garlic Powder: 1/2 teaspoon
  • Salt: 1/2 teaspoon

Instructions

  1. Preheat Your Equipment: Heat oven to 425°F (220°C) or air fryer to 400°F.
  2. Prepare Eggplant: Salt sticks, let sit 10 minutes, then pat dry.
  3. Combine Ingredients: Set up breading: flour, eggs, panko with parmesan, salt, and pepper.
  4. Assemble the Dish: Dip eggplant in flour, eggs, then breadcrumbs. Place on baking sheet.
  5. Cook to Perfection: Bake 18–20 mins (oven) or 12–15 mins (air fryer), flipping halfway.
  6. Make the Glaze: Simmer honey, soy sauce, garlic, vinegar. Add slurry, cook until thick.
  7. Prepare Cashew Cream: Blend soaked cashews, lime juice, water, garlic powder, and salt until smooth.
  8. Finishing Touches: Toss dippers in glaze just before serving.
  9. Serve and Enjoy: Plate with cashew-lime cream for dipping.

Notes

  • Use panko for extra crunch.
  • Soak cashews overnight for smoothest dip.
  • Toss in sauce just before serving to keep crisp.
  • Add chili flakes for a spicy version.

Nutrition

Find it online: https://tastyze.com/honey-garlic-eggplant-dippers-with-cashew-lime-cream/