How To Cook Eggplant With Cashew Sauce And Pickled Peppers - Recipe

Author: Maryam Ayres Time for reading: ~1 minutes Last Updated: August 08, 2022

How To Cook Eggplant With Cashew Sauce And Pickled Peppers - Recipe

Learn how to cook "Eggplant with cashew sauce and pickled peppers". Delicious recipe.

Required products :

1 cup distilled white vinegar
1/4 teaspoon sugar
1 tablespoon salt
3 small kamba peppers - cleaned and cut
3 hot peppers - chopped and cleaned

for the sauce:

1 onion, thinly sliced
2 cloves garlic - crushed
1 teaspoon porridge
1/3 tea cup olive oil
1/3 teaspoon oil
1 teaspoon salt and sugar
2 tablespoons lemon juice
1 teaspoon fish sauce

for aubergines:

3-6 tablespoons oil
500 grams of eggplant - cut into slices of different shapes
1 small onion
2 tablespoons lemon juice
1/4 cup basil and coriander leaves
1 tablespoon chives
left

Method of preparation :

Marinate the peppers - put the vinegar, sugar and salt to boil in a small saucepan until the crystals melt.

Pour the resulting mixture over the peppers and leave to cool. These pickled peppers can be cooked a week in advance and stored in the refrigerator.

For the cashew cream, pour the two fats into a pan and fry the onions, garlic and nuts until the cashews are golden - about 8-10 minutes.

Strain (you can save the fat if you wish) and add the sugar and salt to the nuts and stir. When cool, blend until smooth, adding lemon juice, fish sauce and 1/2 teaspoon water.

Fry the aubergines in the fat until golden - about 4-5 minutes and transfer them to a pan. Bake them for about 5 minutes until done, then season them with salt. Add to them the thinly sliced onion and lemon juice.

Put 1/2 tea cup of cashew sauce in a plate. Spread a few slices of eggplant on top, sprinkle with basil, coriander and chives. Add 1 tablespoon of pickled peppers.

How To Cook Eggplant With Cashew Sauce And Pickled Peppers - Recipe

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