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 😊