Preheat the oven to 425 and grease a sheet pan with oil, then set aside.

Score the tops of the eggplant in a criss-cross pattern.

Sprinkle the tops liberally with salt and let them sit for 15 minutes.

Use a paper towel to gently squeeze out as much liquid as possible, then wipe the excess salt off the surface.

Place the eggplant onto the sheet pan lined up next to each other.

Drizzle the tops with the olive oil and brush to cover the surface, then flip them and place in the oven for 30 minutes.

While the eggplant roasts, make the honey-garlic oil by adding the olive oil, honey, garlic, thyme, cumin and salt and mixing to combine.

Make the cashew cream by adding the cashews, water, lime juice, garlic, salt and pepper to a high speed blender and blending until very smooth, then set aside.

Remove the eggplant from the oven, carefully lift them off the sheet pan and flip them.

Smear a spoonful of the honey-garlic oil over each eggplant, then place them back in the oven for 10 minutes.

After ten minutes, place them about 8 inches from the broiler and broil for 4-5 minutes.

Top the eggplant with the parsley, pistachios and honey, if using, and serve with the cashew cream.