Component:
• 100 grams of clean shallots
• 6 units of cardamom
• 40 grams of grated ginger
• 1 hot red pepper
• 20 grams of tandoori spice
• 10 steamed tomatoes without the peel (save the juice for later)
• 100 ml of vegetable stock
• 100 Ml soybean oil
• 300 grams roasted cashews
• 200 grams coconut milk
• 50 grams lemon juice
Preparation:
1. Start frying the shallots, cardamom, ginger and red chili in a little soy oil for about 10 minutes.
2. Add the tandoori and "open" it with oil for a few seconds.
Add a little green hinge and all the tomatoes with the tomato juice.
4. Continue to cook for about half an hour until the tomatoes fall apart, then grind into a smooth sauce.
5. To make the accompanying cashew-coconut cream, grind the cashews, coconut milk and lemon juice to a smooth texture.
Add some water if the cream crystallizes.
6. The eggplant is burned on the fire by placing it on a grid that will be placed over a stove flame.
Soak on all sides until the peel turns black and shrinks.
7. Place three tablespoons of the tandoori sauce on the plate and place the roasted eggplant on it.
8. Transfer the cashew cream to a squeezer / perfusion bag, and form cream dots over the eggplant.
Sprinkle with coriander leaves to decorate the dish.
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