Eggplant with Cashew Butter and Pickled Peppers
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Fairy tale eggplants are sweet, creamy, and never too seedy. They get simply roasted here, then served over a creamy cashew sauce that’s brightened with lime juice. Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round. This recipe is from Drifters Wife in Portland, ME, our No. 9 Best New Restaurant 2018.
Ingredients
Pickled Peppers
- 1 cup distilled white vinegar
- 3 mini bell peppers, seeds and ribs removed, thinly sliced crosswise
- 3 mixed chiles (such as serrano, Fresno, and/or jalapeño), thinly sliced crosswise
Cashew Butter
- 1 medium shallot, thinly sliced
- ⅓ cup extra-virgin olive oil
Eggplant and Assembly
- 2 lb. eggplants, preferably fairy tale, cut into 1½"-thick wedges, halved if small
- 1 medium shallot, finely chopped
- ¼ cup cilantro leaves with tender stems
- 1 Tbsp. thinly sliced chives
Recipe Preparation
Pickled Peppers
Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.
Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.
Do Ahead: Pickles can be made 1 week ahead. Cover and chill.
Cashew Butter
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.
Blend cashew mixture, lime juice, fish sauce, and ½ cup water in a blender until very smooth and pourable (it should be about the thickness of tahini).
Eggplant and Assembly
Preheat oven to 450°. 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.
Note: When it comes to eggplants, we generally find the smaller the fruit (yes, it’s a fruit!), the better the flavor and texture. And of all the miniature varieties cropping up at the farmers’ market right now, we’re especially digging fairy tale eggplants. They’re palm-size and streaked with purple and white. Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales are ideal for roasting or confiting whole until tender and creamy.
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.
Spread ½ cup cashew butter on a platter. Arrange eggplants on top. Scatter basil, cilantro, chives, and 1 Tbsp. drained pickled peppers over.
Easy eggplant bake
750g eggplant
canola oil spray
100g lean beef mince
½ onion, diced
1 cup finely diced vegetables (e.g. broccoli stalks, carrot, capsicum, cauliflower stalk)
1 x 400g can tomatoes
½ Tbsp tomato paste
½ cup water
½ x 400g can lentils, rinsed and drained
pinch black pepper
½ cup chopped Italian parsley, plus extra to garnish
Method
Preheat oven to 180°C.
Slice eggplant into 1cm thick rounds and spray with canola oil.
Bake in preheated oven for 20 minutes or until golden.
Place mince in a large frying pan, and fry until brown.
Add onion and cook until tender.
Add chopped vegetables and cook for 2 minutes.
Add tomatoes, tomato paste, and water. Simmer for 20 minutes.
Stir through lentils, pepper and parsley.
Spread meat sauce on bottom of oven proof dish then top with eggplant rounds. Continue to layer, finishing with meat sauce.
Bake for 20 minutes.
Serve, garnished with chopped parsley.
Make small but deep incisions in each eggplant. In a pot, poach them in boiling, salted water for 5 to 10 minutes until slightly softened. Drain well.
In a small bowl, combine the garlic, crushed chile, and celery. Stuff the incisions with this mixture. Arrange the eggplants in a glass bowl. In a large jar, combine the water, salt, and vinegar, shake well, and pour it over the eggplants. Cover tightly with plastic wrap and place in the refrigerator for at least four days.
To serve, cut into thick slices. This recipe will last for months in the refrigerator.
WOW! What a delicious treat. You would think they are full of sugar and carbs. Adapted from www.sugarfreemom.com Print Recipe Luscious Keto Pecan Pie Brownies Rich, moist and delicious, these keto brownies are guilt free and healthy on a LCHF lifestyle. Course.
This recipe is from Drifters Wife in Portland, ME, the 9th restaurant on Bon Appetit’s top 10 restaurant list. Enjoy! Print Recipe Baby Eggplant with Pickled Peppers and Cashew Butter Eggplants are sweet, creamy . They get simply roasted here, then served.
This classic French summer stew combines eggplant, zucchini, and bell peppers with plenty of fresh basil.
We love quinoa cakes, but you know what makes them better? A tomato and eggplant caponata. Get smoky flavors from both the eggplant and smoked mozzarella.
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WOW! What a delicious treat. You would think they are full of sugar and carbs. Adapted from www.sugarfreemom.com Print Recipe Luscious Keto Pecan Pie Brownies Rich, moist and delicious, these keto brownies are guilt free and healthy on a LCHF lifestyle. Course.
This recipe is from Drifters Wife in Portland, ME, the 9th restaurant on Bon Appetit’s top 10 restaurant list. Enjoy! Print Recipe Baby Eggplant with Pickled Peppers and Cashew Butter Eggplants are sweet, creamy . They get simply roasted here, then served.
Roasted Cauliflower Burrito Bowls
Nothing fancy to see here – just a healthy, delicious, vegan burrito bowl combo featuring spicy roasted cauliflower, pico de gallo, creamy refried black beans, rice, corn, avocado, and a good lime drench.
cauliflower, black beans, tomatoes, corn, onion, avocado, cilantro
Roasted Shortribs with Eggplant and Bone Marrow Sabayon
These meltingly tender short ribs are totally worth the long cooking time, just be sure to plan ahead.
10 pounds boneless short ribs
for the bone marrow sabayon:
1/2 cup rendered bone marrow
1/4 pound pearl-sized red onions, halved
1. Preheat the oven to 275°F.
2. Trim and remove the silver skin from all of the short ribs. Season with salt, place on a wire rack fitted over a baking dish, cover and cook for 8-10 hours, or until tender.
3. For the eggplant purée, preheat the oven to 400°F. Prick the eggplants a few times and place in a baking dish. Drizzle a small amount of olive oil and cover with foil. Bake for 1 hour, then remove and let cool.
4. Scrape all of the flesh out of the eggplants, place in a strainer, and press for 1 hour or until most of the liquid has drained off. Blend in a blender on high and season with salt and sherry vinegar to taste.
5. To make the bone marrow sabayon, combine the bone marrow, eggs, egg yolks and melted butter in a blender and blend until smooth. Season to taste with salt. Place the mixture into a whipped cream canister and charge with 2 cream chargers. Cook for 8 minutes at 145°F.
6. Place the onions in a metal bowl and combine the remaining ingredients to a boil in a small saucepan. Pour the liquid over the onions and leave to cool to room temperature. If not using right away, store in the refrigerator.
7. To finish, arrange the purée and pickled onions on TK plates. Top with a couple of pieces of short rib and finish with foamed sabayon just before serving. Garnish with watercress.
Creamy Vegan Broccoli Salad (Mayo-Free!)
When considering what recipes to share this holiday season, I couldn’t shake the idea of a plant-based take on classic broccoli salad.
Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, s…
When considering what recipes to share this holiday season, I couldn’t shake the idea of a plant-based take on classic broccoli salad.
Have you ever tried it? It’s basically a salad with raw or blanched broccoli, bacon, dried cranberries, sunflower seeds, and onion tossed in a sweet mayo-based dressing. While indulgent, it satisfies that salty-sweet flavor I’m often looking for in salads.
So I got to work on an easy plant-based version and am super pleased with the results.
Wrapping Up
We hope you enjoyed this superb eggplant roundup. If you’re a lover of eggplant, you’ll be in heaven!
If, on the other hand, you’ve never been sure about eggplant or you had it once and you remember not liking it, we hope some of these dishes will inspire you to give it another chance!
As you can see, it’s so versatile and can be used in everything from pasta dishes, sandwich fillings and is the base of fantastic Chinese and Japanese dishes.
We worked really hard to try and find the very best recipes out there so you have everything in one place.
Whatever you’re looking for, you’ll find it here. Whether it’s for a quick snack, a family gathering or something special for the holidays, we’ve got you covered!
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