Roasted Japanese Eggplant with Cashew-Chili Salsa

Roasted Japanese Eggplant with Cashew-Chili Salsa

45 mins
medium
4 servings

A vibrant and flavorful dish featuring roasted Japanese eggplant topped with a crunchy cashew-chili salsa. This recipe is perfect for a weeknight dinner or a special occasion.

EggplantJapaneseSummerVegetarian

Equipment Needed

  • Baking sheet
  • Fine-mesh sieve
  • Skillet

Ingredients

  • 6.00 mediumJapanese Eggplants(Halved lengthwise)
  • 1.00 cupOlive Oil(Extra virgin)
  • 1.00 pinchKosher Salt(For seasoning)
  • 10.00 mediumGarlic Cloves(Thinly sliced)
  • 1.00 cupRaw Cashews(Coarsely chopped)
  • 2.00 largeFresno Chiles(Ribs and seeds removed, finely chopped)
  • 3.00 tablespoonsSherry Vinegar or Red Wine Vinegar(For the salsa)
  • 0.50 teaspoonSugar(For the salsa)
  • 1.00 bunchCilantro(Leaves and tender stems)

Instructions

1

Preheat oven to 425°C (220°C). Score the cut sides of the eggplants with a crosshatch pattern.

Estimated time: 5 minutes

2

Place eggplants cut-side up on a baking sheet. Drizzle with ⅓ cup olive oil and season with salt.

Estimated time: 5 minutes

3

Roast for 20-30 minutes, or until tender and lightly browned.

Estimated time: 25 minutes

4

Broil the eggplants for 3-6 minutes, or until browned on top.

Estimated time: 5 minutes

5

Sauté sliced garlic in remaining olive oil until golden.

Estimated time: 7 minutes

6

Combine cashews and garlic oil in the same pan. Stir until cashews turn golden.

Estimated time: 5 minutes

7

Add chopped Fresno chiles and stir until cashews are golden brown and oil is orange.

Estimated time: 3 minutes

8

Combine sherry vinegar, sugar, and chile-garlic oil in a bowl.

Estimated time: 2 minutes

9

Toss the cashew mixture with the vinegar mixture.

Estimated time: 2 minutes

10

Arrange eggplants on a platter, top with the cashew salsa, and garnish with cilantro.

Estimated time: 5 minutes