Ingredients for Aubergine with Cashew Butter and Pickled Peppers

• 240ml aceto bianco distillato

• 60ml zucchero

• 1 cucchiaio di sale kosher

• 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 spicchi d'aglio, schiacciati

• 240ml cashews

• 80ml olio extravergine di oliva

• 80ml di olio vegetale

• 1 cucchiaino di zucchero

• 1 cucchiaino di sale kosher

• 2 cucchiai di succo di lime fresco

• 1 cucchiaino di salsa di pesce

• 3–90ml vegetable oil

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

• Sale kosher

• 1 scalogno medio, finemente tritato

• 2 cucchiai di succo di lime fresco

• 1/4 cup basil leaves

• 1/4 cup coriander leaves with tender stems

• 1 cucchiaio di erba cipollina finemente affettata

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.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.