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 dishTasty vine tomato, fresh coriander, Red onion, avocado, ground cumin, lime juice,guacamole -
55 minSide dishrouges, French mustard, mayonnaise, tabasco chipotle pepper sauce, water, small red onion, traditional olive oil, gherkin cubes, cress,grilled potato salad with spicy dressing -
50 minSide dishorange, 2-3 cm of fresh ginger root, dried fig, extra pure chocolate,figs -
75 minSide dishfries potatoes, frying oil, mayonnaise, truffle mushroom tapenade, truffle oil, fresh parsley, Parmigiano Reggiano, sea salt flakes,homemade fries with truffle mayonnaise and parmesan fries
Nutrition
205Calories
Sodium2% DV40mg
Fat9% DV6g
Protein28% DV14g
Carbs5% DV15g
Fiber4% DV1g
Loved it