Filter
Reset
Sort ByRelevance
Zarina Mohammad
Indian spiced eggplant
Delicious recipe for eggplant with Indian spices and cashew nuts from the barbecue.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue. Finely chop the cashew nuts. Cut the aubergines into long slices of 1/2 cm. fat. Sprinkle the aubergine with salt and leave on kitchen paper for 15 minutes. Dab well dry and brush with the curry paste.
-
Grill the eggplant slices on each side for 4-5 minutes. Finely chop the coriander. Place eggplant on a dish and sprinkle the cashews and coriander over it. Serve lukewarm or at room temperature. Delicious with lamb and chicken or as a snack.
Blogs that might be interesting
-
20 minAppetizersticking potato, arugula, young farmers cheese, olive oil, lemon juice,potato turret with farmhouse cheese and arugula -
270 minSide dishsmoked bacon, garlic, jalapeño pepper, fresh coriander, big red onion, green pepper, traditional olive oil, black beans, Brown sugar, White beans in tomato sauce, Barbecue sauce, worcestershiresauce, French mustard, barbecue seasoning mix, tabasco chipotle pepper sauce,bbq baked beans -
20 minSide dishwhite coal, sea salt, caraway seed, fennel seed, brine,homemade sauerkraut (fermented white cabbage) -
5 minSide dishlemon, olive oil, green herbs,seasoning marinade for fish
Nutrition
205Calories
Sodium2% DV40mg
Fat9% DV6g
Protein28% DV14g
Carbs5% DV15g
Fiber4% DV1g
Loved it