Eggplant with Cashew Butter and Pickled Peppers

Ingredients

• 1 cup distilled white vinegar
• 1/4 cup sugar
• 1 Tbsp. kosher salt
• 3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
• 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise
• 1 medium shallot, thinly sliced
• 2 garlic cloves, smashed
• 1 cup cashews
• 1/3 cup extra-virgin olive oil
• 1/3 cup vegetable oil
• 1 tsp. sugar
• 1 tsp. kosher salt
• 2 Tbsp. fresh lime juice
• 1 tsp. fish sauce
• 3–6 Tbsp. vegetable oil
• 2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small
• Kosher salt
• 1 medium shallot, finely chopped
• 2 Tbsp. fresh lime juice
• 1/4 cup basil leaves
• 1/4 cup cilantro leaves with tender stems
• 1 Tbsp. thinly sliced chives

Directions

1. Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
2. Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.
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. 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. 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. 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. 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. Pickles can be made 1 week ahead. Cover and chill.