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Dhansak is a mixture of spices used in Indian cuisine and is similar to curry.
- o vanata
- 2 teaspoons of Dhansak
- salt and pepper
- hot pepper flakes (optional)
- coriander leaves
Preparation time: less than 30 minutes
RECIPE PREPARATION Dhansak Eggplant:
Wash the eggplant and clean the heads. Partially peeled, one row yes, one no. If you don't like eggplant peel, you can peel it completely. Cut the eggplant into 1 cm cubes.
Heat a frying pan and put 2 tablespoons of oil. Add the eggplant pieces and heat them.
After they have softened, add the two teaspoons of Dhansak, season with salt and pepper and eventually add the hot pepper flakes.
Serve as such or with steamed rice.
Eggplant and cashew pate
Today we propose a vegan pate made with eggplant and cashews. Simple and delicious, it is perfect for an aperitif.
It is one of those recipes in which our food processor makes our lives easier, because we will use it to chop cashew nuts and then cook eggplant. We will end up breaking everything together in the same robot.
You can have it fresh or cold. If we opt for the latter option, do not forget to cover the surface of the pate with film, to prevent it from drying out.