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Ingredients
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Vegetables
Nuts
Spices
Beans
Oil & Seasoning
Method
Preparation
- 1
Prepare the Eggplant
Slice the eggplants into 1/2 inch thick rounds. Sprinkle with salt and let sit for 20 minutes to draw out moisture. Rinse and pat dry.
- 2
Cook the Romano Beans
Boil the Romano beans in salted water for about 10-15 minutes until tender. Drain and set aside.
- 3
Prepare Cashew Mixture
In a food processor, blend the cashews with ground coriander, a pinch of salt, and a tablespoon of olive oil until smooth. Add water as necessary to achieve a creamy consistency.
Grilling
- 4
- 5
Serve
Serve the grilled eggplant topped with the creamy cashew mixture and alongside the cooked Romano beans.
