AUBERGINE & CASHEW SPREAD: A NUTTY RECIPE TIP FROM HEAD CHEF ANDREAS WOLFF
The aromatic, nutty spread made from baked aubergines and roasted cashews is extremely healthy, packed full of flavour and simple to make.
FX MAYR RECIPES
1 large aubergine
20g cashews, roasted
1 tsp curry mix
1 tsp olive oil
1 pinch of salt
Optional: onion, finely chopped; and/or garlic, peeled and crushed
Cut the aubergine in half lengthways and make slits in the flesh.
Bake in the oven for approx. 1 hour at 170 degrees, scrape out the flesh with a spoon and discard the skin.
Sauté the curry mix in olive oil and add the aubergine (and onions and/or garlic, if desired). Season with a pinch of salt and sauté until the liquid has evaporated.
Purée everything with the cashews and add lemon juice to taste.
The spread perfectly complements our gluten-free buckwheat rolls, wholemeal bread or vegetable sticks.
You can also find this recipe in our cookbook: THE ORIGINAL MAYR CUISINE, Delicious Recipes for a Balanced Life
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