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Cashew dip with Eggplant and Karkalla



    It's charred eggplant with Mountain Pepperleaf, Karkalla & garlic flowers! Yummy!
    Recipe by veganaugogo





      Prep Time

      15 min

      Total Time

      45 min

      Serving Size




      5 Chinese Eggplants

      150g Raw Cashews

      250ml Boiling Water

      1 Tsp Salt

      2 Tsp Mountain Pepperleaf

      6 Sprigs of Dill

      Noon-flower (shop here)

      Garlic Flowers (optional)







      1. In a bowl, add the cashews and boiling water and let it sit for 30 mins, so that the cashews soften. 
      2. Once softened, add the mixture to a blender/food processor along with the salt, Pepperleaf and Dill and blend until you have a creamy texture.

      3. Cut the eggplants into one inch slices and fry on both sides until golden brown, then serve with the cream 😊








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