Eggplant with Cashew Butter and Pickled Peppers
Eggplant with Cashew Butter and Pickled Peppers is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
Combine bell peppers and chiles 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.
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).
Preheat oven to 450°F.
Heat a dry large cast-iron skillet over medium-high.
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. (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.
Transfer skillet to oven (if working in 2 batches, return first batch of eggplants to skillet).
Roast until eggplants are tender, about 4 minutes; season with salt.
Add shallot and lime juice and toss well.
Spread 1/2 cup cashew butter on a platter.
Arrange eggplants on top.
Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.
Pickles can be made 1 week ahead.
Cover and chill.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.