Learn how to cook "Eggplant with cashew sauce and pickled peppers". Delicious recipe.
Required products :
for the sauce:
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.
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