Eggplant with Cashew Butter and Pickled Peppers

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

Instructions

1. 1

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

2. 2

   Combine bell peppers and chiles in a medium heatproof bowl or container.

3. 3

   Pour hot pickling liquid over and let cool.

4. 4

   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.

5. 5

   Strain through a fine-mesh sieve into a small bowl; save oil for another use.

6. 6

   Transfer cashew mixture to a medium bowl.

7. 7

   Add sugar and salt and toss to combine.

8. 8

   Blend cashew mixture, lime juice, fish sauce, and 1/2 cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).

9. 9

   Preheat oven to 450°F.

10. 10

    Heat a dry large cast-iron skillet over medium-high.

11. 11

    Pour 3 Tbsp. oil into pan and swirl to coat.

12. 12

    As soon as it begins to smoke, carefully add eggplants, cut side down, puzzling together to fit into a single layer. (Work in 2 batches if needed, adding another 3 Tbsp. oil to skillet between batches.) Cook, undisturbed, until cut sides are golden brown, 4–5 minutes.

13. 13

    Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet).

14. 14

    Roast until eggplants are tender, about 4 minutes; season with salt.

15. 15

    Add shallot and lime juice and toss well.