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Chermoula with eggplants and cashew

Although chermoula is a spicy paste typical of North Africa, it can also be used as a base or dressing of many dishes, and it is perfectly combined with vegetables, fish ... Its bittersweet touch makes this dish irresistible.

Ingredients for 2 servings:
- 1 eggplant
- 1/2 onion
- 1 clove of garlic
- 1/2 red pepper
- 1 tomato
- 1 handful of raisins
- 1 handful of cashews
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of sweet paprika
- Olive oil
- 1 splash of wine vinegar
- 1 tablespoon of honey
- Salt

- Wash and dice the eggplant.
- In a pan with a good jet of olive oil, sauté the aubergine until golden.
- When it is half cooked, add a little salt.
- Remove it from the pan and reserve it.
- Peel and cut the onion in julienne.
- Reheat it over low heat in the same pan where you have cooked the aubergine until it caramelizes.
- Peel and cut the garlic into very small squares.
- Wash and cut the red pepper into strips and then, cut them in half.
- When the onion begins to brown, add the garlic, cumin, cinnamon and paprika.
- Add the pepper and mix everything until all the vegetables are tender.
- Sprinkle a pinch of salt and add the raisins.
- Wash and cut the tomato into very small pieces.
- Let the vegetables cook for five more minutes before adding the tomato and then let it sauté for five more minutes.
- Incorporate wine vinegar and honey.
- 5 minutes later, add the aubergine and cashews and stir everything while it's frying a few more minutes so that all the flavors are well integrated.

Bon appétit!

This post first appeared on Recipes For First Cooks, please read the originial post: here

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Chermoula with eggplants and cashew


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