Fried eggplant with cashews
3 servings
30 minutes
Fried eggplants with cashews are a vibrant representative of Greek cuisine, where simple ingredients transform into a harmonious dish with rich flavor. Greek cooking is renowned for its spices and the combination of nuts with vegetables, and this dish beautifully showcases that tradition. Eggplants fried in aromatic ghee oil with mustard and cumin seeds acquire tenderness and richness. Cashews add a pleasant oily texture and light sweetness that is highlighted by turmeric and black pepper. The dish is served with chopped cilantro, adding freshness and completeness to the taste. It pairs perfectly with warm bread or rice and is great as a standalone treat or side dish. This recipe is not just food but a small journey into the Greek traditions of flavor and aroma.
1
Add ghee to the saucepan (can be replaced with vegetable or butter), and heat it up.
- Ghee (clarified butter): 3 tablespoons
2
Add mustard and cumin seeds.
- Mustard seeds: 1 teaspoon
- Caraway seeds: 1 teaspoon
3
Once the mustard seed starts to 'open up', add the chopped eggplant and sauté until it becomes soft.
- Eggplant: 1 piece
4
Then add the cashews and fry until the eggplant is fully cooked.
- Raw cashews: 100 g
5
Add salt, turmeric, and pepper, then remove from heat.
- Salt: 1 teaspoon
- Turmeric: 0.5 teaspoon
- Ground black pepper: 0.5 teaspoon
6
Before serving, sprinkle the dish with fresh cilantro.
- Chopped cilantro (coriander leaf): 2 teaspoons