Place cherry tomatoes in a baking dish with garlic. Drizzle olive oil on top. Sprinkle salt over top. Bake at 450°F for 25-30 minutes, or until caramelized. Let cool.
Mix all ingredients in a Nutribullet or high speed blender. Reheat when eggplant fries are done if you prefer a hot sauce.
Baked Eggplant Fries
In one bowl, put cornmeal, nutritional yeast, and Italian seasoning. Mix thoroughly. Taste, and add desired amount of salt.
In another bowl, pour almond milk.
In assembly line fashion, dip eggplant fries into almond milk, then cornmeal batter. Place on a piece of parchment paper lined baking sheet that has been sprayed with cooking spray.
Bake at 450°F for 15 minutes, flipping halfway through.
Notes
These eggplant fries are best served right away, but if you have leftovers, they'll last 4-5 days in an airtight container in the fridge.Reheat them in the oven for the best texture.