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
-
10 minSide dishlemon, mustard, traditional olive oil, celery, cut white cabbages, fresh cranberries,white cabbage with celery and cranberry -
75 minSide dishchicken breast, egg, spice mix chicken, olive oil, flat leaf parsley,mini-burgers -
110 minSide dishonion, traditional olive oil, zucchini, White bread, worcestershiresauce, fresh parsley, half-to-half-chopped, bacon, mayonnaise, coarse Zaanse mustard, bunch onion,meatloaf with mustard mayonnaise -
10 minSide dishsweet onion, sweet onion, White wine, butter, Parmesan cheese, blue cheese,gratinated onion
Nutrition
205Calories
Sodium2% DV40mg
Fat9% DV6g
Protein28% DV14g
Carbs5% DV15g
Fiber4% DV1g
Loved it