2 large whole eggplants (peeled and cubed)

1 cup cashews

2 cloves of garlic (chopped)

olive oil

sea salt and black pepper


  1. In a large skillet, put a 1/4 cup of olive oil. Add garlic.  Heat for a minute and then add cubed eggplant. Stir well. Sprinkle with sea salt and black pepper.
  2. *The eggplant will absorb the olive oil quickly. Stir frequently. Add another tbsp. of olive oil if you feel the eggplant is dry.
  3. After about 8 minutes, add cashews. Mix them with the eggplant. When the eggplant is soft and crispy remove and serve. *Some people like a little lemon squeezed over it.