Eggplant with Cashew Butter and Pickled Peppers

Directions

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. Pour hot pickling liquid over and let cool.

3. 3.

   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.

4. 4.

   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).

5. 5.

   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.

6. 6.

   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.

7. 7.

   Spread 1/2 cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.

8. 8.

   Pickles can be made 1 week ahead. Cover and chill.