Name: Baighan Bhurta - Eggplant with Cashew Cream and Toasted Pine Nuts
Ingredients: 2 small to medium-sized eggplants; 1/2 tsp garlic & ginger paste; 1/4 cup pine nuts; 1/4 cup fresh parsley (rinsed and chopped); 1/2 teaspoon cumin powder; 1/2 teaspoon chili powder; 1/2 teaspoon turmeric; 1/2 teaspoon salt; 1/4 cup prepared cashew cream

Baighan Bhurta - Eggplant with Cashew Cream and Toasted Pine Nuts

If you like eggplants and Indian food, this recipe is definitely one that you will love. This spiced Bainghan Bhurta is fabulously tasty with cumin, cashew cream and pine nuts over a bed of couscous.

Servings

Ingredients

2 small to medium-sized eggplants
1/2 tsp garlic & ginger paste
1/4 cup pine nuts
1/4 cup fresh parsley rinsed and chopped
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 cup prepared cashew cream

Servings

Ingredients

2 small to medium-sized eggplants
1/2 tsp garlic & ginger paste
1/4 cup pine nuts
1/4 cup fresh parsley rinsed and chopped
1/2 teaspoon cumin powder
1/2 teaspoon chili powder
1/2 teaspoon turmeric
1/2 teaspoon salt
1/4 cup prepared cashew cream

Instructions

Slice the eggplant into 1 inch small pieces.
Place the eggplant pieces in a skillet, add 2 tablespoon of water, cook for about 5 minutes.
Then add all the spices to the skillet and mix thoroughly. Add 1/2 cup more water if eggplant is too dry. Cook on medium flame for another 10 minutes. Remove from heat.
Place eggplant in bowl, drizzle with cashew cream (optional). Top with the chopped parsley and pine nuts.
Serve with pita bread, couscous, salad, or rice.

Recipe Notes

To make Cashew Cream blend 1 cup of cashews with 1/4 cup of almond milk.