Japanese Eggplant With Cashews and Chiles
Ingredients
The eggplant
-
6
medium
Japanese eggplants
-
1½
lb.
Japanese eggplants
-
⅓
cup
extra-virgin olive oil
-
Kosher salt
The topping
-
10
garlic cloves
-
½
cup
extra-virgin olive oil
-
1
cup
coarsely chopped raw cashews
-
2
large
Fresno chiles
-
3
Tbsp.
sherry vinegar or red wine vinegar
-
½
tsp.
sugar
-
Cilantro leaves with tender stems
for serving
Instructions
- Preheat the oven to 425°F and score the cut sides of the eggplants.
- Drizzle ⅓ cup olive oil over the eggplants and season with salt, then roast until tender.
- Broil the eggplants until browned on top.
- Cook sliced garlic in the remaining olive oil until golden and crisp, then strain and reserve the oil.
- In the garlic oil, cook cashews until golden, then add chopped Fresno chiles and cook briefly.
- Combine cashew mixture with vinegar, sugar, and reserved oil, then season with salt.
- Arrange eggplants on a platter, top with the cashew mixture, and garnish with cilantro.
Nutrition Facts (estimated)
Servings
4–6
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
6g
Sodium
200mg
Cholesterol
0mg
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