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Cashew Babaghanoush


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Ingredients

1 portion(s)

Dip

  • 1 medium eggplant
  • 2 cloves garlic peeled
  • 50 grams extra virgin olive oil1/2 cup roasted unsalted cashew nuts
  • 1/4 tsp salt
  • Lemon juice from small wedge of lemon
  • 1/2 tsp ground cumin
  • 6
    10min
    Preparation 10min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation

    Cashew babaghanoush
  1. Peel garlic cloves and chop for 5 seconds, speed 7. Scrape down sides of bowl using spatula. Using a vegetable peeler, peel the eggplant. Cut into small cubes (2cm x 2cm). Put into TM bowl with garlic, then pour in 30g of the olive oil. With simmering basket over lid, saute for 8 minutes, 115 degrees, speed 2. Add cashews, lemon juice, salt and remaining 20g of olive oil. Place measuring cup into lid and blend for 20 seconds, speed 6. Serve as an accompanying dip to crackers, vege sticks etc, or as a delicious spread added to sandwiches.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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