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
-
15 minSmall dishsalmon fillet, coarse sea salt, sugar, pepper, fresh dill, cucumber, water, lemon juice, lemon zest, sugar, salt,gravad lax -
45 minSide dishsticking potato, onion, traditional olive oil, fresh green asparagus, water, medium sized egg,asparagus tortilla -
15 minSide dishfresh tortelloni verdi, fresh pesto of your choice, rucola lettuce, Grana Padano,tortelloni with rucola pesto -
5 minSide dishfresh flat parsley, garlic, mayonnaise, Greek yoghurt,garlic sauce with parsley
Nutrition
205Calories
Sodium2% DV40mg
Fat9% DV6g
Protein28% DV14g
Carbs5% DV15g
Fiber4% DV1g
Loved it