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
-
65 minSide dishEggs, potatoes, onions, flour, Emmental, garlic, butter,rösti -
20 minSide dishbaking flour, sour cream, nutmeg, grated old cheese, fresh parsley,cauliflower puree with old cheese -
20 minSide dishshiitake, spice mix for shawarma, mild olive oil, Cherry tomatoes, candy cucumber, garlic, Baton vegan mayonnaise, gordita,shiitake shawarma from a gourmet pan -
20 minSide dishgreen beans, Sesame seed, sunflower oil, ketjapmarinademanis, bean sprouts,green beans with bean sprouts and sesame
Nutrition
205Calories
Sodium2% DV40mg
Fat9% DV6g
Protein28% DV14g
Carbs5% DV15g
Fiber4% DV1g
Loved it