Ingrédients
- 6 à 8 aubergines
- 1 cup de noix de cajou toastées
- 1 oignon blanc émincé
- 10 à 12 gousses d’ail émincées
- 1 càs de sauce au poisson (ou au goût)
- 1/2 cup de crème fraîche
- 10 tranches de bacon hâchées
- bouillon de poulet autant que nécessaire
- poivre
- persil pour compléter
- Roast the eggplants over an open flame until charred. Peel off the skin, place the flesh in a bowl, and cover with plastic wrap. Set aside to steam.
- In a separate pan, toast the cashews until fragrant and lightly browned.
- Render the sliced bacon in a hot pan over medium heat until crispy and golden. Remove and set aside.
- Once steamed, remove the eggplants from the bowl and mince them.
- In the same pan with the rendered bacon fat, sauté the onions and garlic.
- Add in your eggplant mince, along with the toasted cashews and chicken stock. Season with fish sauce and pepper.
- Transfer the mixture to a blender and process until smooth.
- Return the mixture to the pan, stir in cream, and mix until well combined.
- Garnish with the bacon strips and parsley. Serve and enjoy!
- Testé et approuvé
- Oui