Eggplant With Cashew Butter And Mama L'Lls

• 1 shallot, thinly sliced
• 2 garlic, smashed
• 1 cup cashews
• 1/3 cup olive oil
• 1/3 cup vegetable oil
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 2 tablespoon fresh lime
• 1 teaspoon fish sauce
• 5 tablespoon Vegetable oil
• 2 pounds eggplant (fairytail ) cut into 1 1/2"thick wedges, halved if small
• 1 shallot med, finely chopped
• 2 tablespoon Lime juice
• 1/4 cup Basil leaves
• 1 tablespoon chives

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. Blend cashew mixture, lime juice, fish sauce and 1/2 cup water in a blender until very smooth and pourable.
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. Tranfer skillet to oven. Roast until eggplant is tender, aout 4 minutes, season with salt and add shallot, lime juice and toss well
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

shallot, garlic, cashews, olive oil, vegetable oil, sugar, kosher salt, fresh lime, fish sauce, vegetable oil, eggplant, shallot, lime juice, basil, chives

Taken from www.epicurious.com/recipes/member/views/eggplant-with-cashew-butter-and-mama-llls-5b99b919d99cd138fdfa5aaf (may not work)