Ingredients
1 shallot, thinly sliced
2 garlic, smashed
1 cup cashews
1/3 cup olive oil
1/3 cup vegetable oil
1 teaspoon sugar
1 teaspoon kosher salt
2 tablespoon fresh lime
1 teaspoon fish sauce
5 tablespoon Vegetable oil
2 pounds eggplant (fairytail ) cut into 1 1/2"thick wedges, halved if small
1 shallot med, finely chopped
2 tablespoon Lime juice
1/4 cup Basil leaves
1 tablespoon chives
Preparation
Cashew butter: Cook shallot, garlic, cashews, olive oil and vegetable oil in a small saucepan over med-low heat, stirring often, until cashews are golden brown 8-10 minutes. Strain in a fine-mesh sieve, save oil for another use. Transfer cashew mixture to a med. bowl and add sugar and salt, tos and let cool.
Blend cashew mixture, lime juice, fish sauce and 1/2 cup water in a blender until very smooth and pourable.
Eggplant: Preheat oven to 459 degrees and heat a dry large cast-iron skillet over med-hi heat. Pour 3 Tbsp. oil into pan and swirl to coat. As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. Cook undistured,until cut side are golden brown 4-5 miutes.
Tranfer skillet to oven. Roast until eggplant is tender, aout 4 minutes, season with salt and add shallot, lime juice and toss well
Spread 1/2 cup cashew butter on a platter. Arrange eggplant on top. Satter bssil, chives and 1 Tbsp draine Mama Lill’s pepper over eggplant
