Aubergine with Cashew Butter and Pickled Peppers

Ingredients for Aubergine with Cashew Butter and Pickled Peppers

• 240ml distilled white vinegar

• 60ml sugar

• 1 tablespoon kosher salt

• 3 mini peppers, seeds and ribs removed, thinly sliced crosswise

• 3 mixed chillies (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise

• 1 medium shallot, thinly sliced

• 2 garlic cloves, smashed

• 240ml cashews

• 80ml extra-virgin olive oil

• 80ml vegetable oil

• 1 teaspoon sugar

• 1 teaspoon kosher salt

• 2 tablespoons fresh lime juice

• 1 teaspoon fish sauce

• 3–90ml vegetable oil

• 900g aubergines, preferably fairy tale, cut into 1 1/2"-thick wedges, halved if small

• Kosher salt

• 1 medium shallot, finely chopped

• 2 tablespoons fresh lime juice

• 1/4 cup basil leaves

• 1/4 cup coriander leaves with tender stems

• 1 tablespoon thinly sliced chives

How to make Aubergine with Cashew Butter and Pickled Peppers

Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.

Combine peppers and chillies in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.

Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes. Strain through a fine-mesh sieve into a small bowl; save oil for another use. Transfer cashew mixture to a medium bowl. Add sugar and salt and toss to combine. Let cool.

Blend cashew mixture, lime juice, fish sauce, and 120ml water in a blender until very smooth and pourable (it should be about the thickness of tahini).

Preheat oven to 232°C. Heat a dry large cast-iron skillet over medium-high. Pour 45ml oil into pan and swirl to coat. As soon as it begins to smoke, carefully add aubergines, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 45ml oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.

Transfer skillet to oven (if working in 2 batches, return first batch of aubergines to skillet). Roast until aubergines are tender, about 4 minutes; season with salt. Add shallot and lime juice and toss well.

Spread 110g cashew butter on a platter. Arrange aubergines on top. Scatter basil, coriander, chives, and 1 tablespoon drained pickled peppers over.

Pickles can be made 1 week ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.