
Roasted Japanese Eggplant with Cashew-Chili Salsa
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.
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
Preheat oven to 425°C (220°C). Score the cut sides of the eggplants with a crosshatch pattern.
Estimated time: 5 minutes
Place eggplants cut-side up on a baking sheet. Drizzle with ⅓ cup olive oil and season with salt.
Estimated time: 5 minutes
Roast for 20-30 minutes, or until tender and lightly browned.
Estimated time: 25 minutes
Broil the eggplants for 3-6 minutes, or until browned on top.
Estimated time: 5 minutes
Sauté sliced garlic in remaining olive oil until golden.
Estimated time: 7 minutes
Combine cashews and garlic oil in the same pan. Stir until cashews turn golden.
Estimated time: 5 minutes
Add chopped Fresno chiles and stir until cashews are golden brown and oil is orange.
Estimated time: 3 minutes
Combine sherry vinegar, sugar, and chile-garlic oil in a bowl.
Estimated time: 2 minutes
Toss the cashew mixture with the vinegar mixture.
Estimated time: 2 minutes
Arrange eggplants on a platter, top with the cashew salsa, and garnish with cilantro.
Estimated time: 5 minutes