Ingredients for Aubergine with Cashew Butter and Pickled Peppers

• 240 مل خل أبيض مقطر

• 60ml sugar

• 1 ملعقة كبيرة ملح كوشير

• 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 garlic cloves, smashed

• 240ml cashews

• 80 مل زيت زيتون بكر ممتاز

• 80ml vegetable oil

• 1 ملعقة صغيرة سكر

• 1 ملعقة صغيرة من الملح الكوشر

• 2 tablespoons fresh lime juice

• 1 teaspoon fish sauce

• 3–90ml vegetable oil

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

• ملح كوشير

• 1 medium shallot, finely chopped

• 2 tablespoons fresh lime juice

• 1/4 cup basil leaves

• 1/4 cup coriander leaves with tender stems

• 1 tablespoon thinly sliced chives

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.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.