Eggplant with Cashew Butter and Pickled Peppers
"A roasted eggplant recipe with a creamy sauce and pickled peppers. Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round...."
INGREDIENTS
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1 cup distilled white vinegar
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1/4 cup sugar
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1 Tbsp. kosher salt
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3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
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3 mixed chiles (such as serrano, Fresno, and/or jalapeno), thinly sliced crosswise
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1 medium shallot, thinly sliced
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2 garlic cloves, smashed
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1 cup cashews
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1/3 cup extra-virgin olive oil
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1/3 cup vegetable oil
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1 tsp. sugar
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1 tsp. kosher salt
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2 Tbsp. fresh lime juice
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1 tsp. fish sauce
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3 - 6 Tbsp. vegetable oil
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2 lb. eggplants, preferably fairy tale, cut into 1 1/2"-thick wedges, halved if small
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Kosher salt
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1 medium shallot, finely chopped
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2 Tbsp. fresh lime juice
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1/4 cup basil leaves
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1/4 cup cilantro leaves with tender stems
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1 Tbsp. thinly sliced chives
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