Japanese Eggplant With Cashews and Chiles
Ingredients
- 6 medium Japanese eggplants (about 1½ lb.), halved lengthwise
- ⅓ cup plus ½ cup extra-virgin olive oil
- Kosher salt
- 10 garlic cloves, thinly sliced
- 1 cup coarsely chopped raw cashews
- 2 large Fresno chiles, ribs and seeds removed, finely chopped
- 3 Tbsp. sherry vinegar or red wine vinegar
- ½ tsp. sugar
- Cilantro leaves with tender stems (for serving)
Organization Tags
Tags easily organize your Recipe Library
Comments
Comments