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🍽️ Grilled Eggplant with Nut Cream

260 kcal · 30 min · 4 servings

Grilled Eggplant with Nut Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the eggplants thoroughly.
  2. 2. Poke the skin in several places with a fork or a knife.
  3. 3. Preheat the grill.
  4. 4. Place the whole eggplants on the grill.
  5. 5. Grill them from all sides for about 20 minutes.
  6. 6. Wash the lemon.
  7. 7. Grate about 1 teaspoon of the zest.
  8. 8. Cut the lemon in half.
  9. 9. Squeeze out the juice.
  10. 10. Put the cashew nuts in a tall container.
  11. 11. Add the lemon zest.
  12. 12. Add 2 tablespoons of lemon juice.
  13. 13. Add olive oil.
  14. 14. Add some water.
  15. 15. Blend the mixture.
  16. 16. Season with salt and pepper.
  17. 17. Peel the garlic.
  18. 18. Slice the garlic thinly.
  19. 19. Heat oil in a pan.
  20. 20. Fry the garlic slices until crispy over high heat.
  21. 21. Remove the garlic slices.
  22. 22. Let them drain on kitchen paper.
  23. 23. Cut the pomegranate in half.
  24. 24. Loosen the seeds from the skin with a spoon by tapping gently.
  25. 25. Wash the coriander.
  26. 26. Shake the coriander dry.
  27. 27. Set the coriander aside.
  28. 28. Cut the lime in half.
  29. 29. Squeeze out the juice.
  30. 30. Put the lime juice in a bowl.
  31. 31. Mix the juice with soy sauce.
  32. 32. Mix the juice with beet syrup.
  33. 33. Take the grilled eggplants off the grill.
  34. 34. Let the eggplants cool down.
  35. 35. Peel off the skin carefully.
  36. 36. Cut the eggplants into long strips.
  37. 37. Arrange the nut cream on a plate.
  38. 38. Place the eggplant strips on top.
  39. 39. Drizzle the soy sauce dressing over it.
  40. 40. Sprinkle the garlic chips over it.
  41. 41. Sprinkle the pomegranate seeds over it.
  42. 42. Garnish with fresh coriander.
  43. 43. Serve the dish.

Nutrition per serving