Eggplant Ragout with Almond Sauce

Rating: 4.40 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Peel and chop the onion. Melanzane rinse, clean and cut into coarse cubes. Fry in hot oil and season with salt and pepper.

Add onion cubes and sauté briefly. Halve chili pepper, remove seeds, cut into tender strips. Fry almond kernels in a coated frying pan. Add turmeric, juice of one lemon, coconut milk and cinnamon to the melanzane form and cook in an open saucepan over medium heat for about 5 min. Fold in almond kernels and season the ragout with salt, pepper and juice of one lemon.

Serve with basmati rice.

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