Eggplant With Cashew Butter And Mama L'Lls

1. 1

   Cashew butter: Cook shallot, garlic, cashews, olive oil and vegetable oil in a small saucepan over med-low heat, stirring often, until cashews are golden brown 8-10 minutes. Strain in a fine-mesh sieve, save oil for another use. Transfer cashew mixture to a med. bowl and add sugar and salt, tos and let cool.

2. 2

   Blend cashew mixture, lime juice, fish sauce and 1/2 cup water in a blender until very smooth and pourable.

3. 3

   Eggplant: Preheat oven to 459 degrees and heat a dry large cast-iron skillet over med-hi heat. 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. Cook undistured,until cut side are golden brown 4-5 miutes.

4. 4

   Tranfer skillet to oven. Roast until eggplant is tender, aout 4 minutes, season with salt and add shallot, lime juice and toss well

5. 5

   Spread 1/2 cup cashew butter on a platter. Arrange eggplant on top. Satter bssil, chives and 1 Tbsp draine Mama Lill's pepper over eggplant

No additional tips available.