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Zarina Mohammad
Indian spiced eggplant
Delicious recipe for eggplant with Indian spices and cashew nuts from the barbecue.
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Ingredients
Directions
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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.
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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.
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Nutrition
205Calories
Sodium2% DV40mg
Fat9% DV6g
Protein28% DV14g
Carbs5% DV15g
Fiber4% DV1g
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