Eggplant with Cashew Butter and Pickled Peppers

Eggplant with Cashew Butter and Pickled Peppers

Eggplant with Cashew Butter and Pickled Peppers


Serves 4

Details
  • Servings:   4
  • Calories:   843
  • Diet:   High-Fiber
  • Meal:   lunch, dinner
  • Dish:   condiments and sauces
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Cuisine
  • mediterranean
Ingredients
  • 1 cup distilled white vinegar
  • 1/4 cup sugar
  • 1 Tbsp. kosher salt
  • 3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
  • 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise
  • 1 medium shallot, thinly sliced
  • 2 garlic cloves, smashed
  • 1 cup cashews
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup vegetable oil
  • 1 tsp. sugar
  • 1 tsp. kosher salt
  • 2 Tbsp. fresh lime juice
  • 1 tsp. fish sauce
  • 3–6 Tbsp. vegetable oil
  • 2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small
  • Kosher salt
  • 1 medium shallot, finely chopped
  • 2 Tbsp. fresh lime juice
  • 1/4 cup basil leaves
  • 1/4 cup cilantro leaves with tender stems
  • 1 Tbsp. thinly sliced chives
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