Eggplant Slices with Spicy Cashews
- For the main dish
- 4 small Eggplant
- juice of a Limes
- 1 small, red paprika
- 250 grams green Beans
- 1 red chile pepper
- 60 grams Cashews (salted)
For the main dish, rinse the eggplants, quarter lengthwise and drizzle with lime juice. Trim and rinse the bell pepper and cut into thin strips. Blanch in salted water for 2 minutes, remove and drain. Rinse the beans and snip off the ends. Cook the beans for about 10 minutes in plenty of salted water. Remove with a slotted spoon, rinse with cold water, drain and cut into small pieces.
Rinse, trim and finely chop the chile pepper.
Pour some water into a wok, place a grid insert inside for steaming and lay the eggplant slices on the grid. Close the lid and steam the eggplant for about 20 minutes over medium heat.
For the sauce, combine the soy sauce with the vinegar, oil and sugar and mix well.
Arrange the eggplant slices, the bell pepper strips and the beans on plates. Drizzle the vegetables with the sauce and serve showered with chile pepper rings and diced cashews.