Charred Eggplant with Cashew Nut Cream

10h 20m

An Asian-inspired recipe, rooted in Brazil.

Charred eggplant, with a delightful smoky flavor, served with a rich and smooth-textured cream, topped with a fresh lime-marinated onion.

This is a versatile dish that can be served as a dip, a side dish, or even as a main course. Pair it with some bread, green salad, or roasted vegetables for a special meal.

Add 1¾ cups of raw cashew nuts to a bowl and cover with water. Let them soak for 8h to hydrate
Trim, peel, and halve 1 large red onion
Thinly slice it using a knife or a mandoline
Transfer to a bowl and add the juice of 2 limes. Mix the onion by hand to loosen the slices and coat them well
Add salt to taste and mix to combine
Place in the refrigerator and let it rest for at least 1h to set the flavors
Place 2 whole eggplants over a medium stovetop flame, flipping as needed until all sides are evenly and completely charred
Transfer the eggplants to a bowl and cover with cling film. Let them rest for 30m to soften the pulp and finish cooking
Strain the nuts and discard the water
Transfer them to a blender and add ½ tbsp of salt
Add the juice of 1 lime
Add enough fresh water to blend it. Blend on high speed until completely smooth. The cashew nut cream is ready
Remove the skin of the eggplant
Cut it in half lengthwise and plate it with the cut side up
Spread a portion of the Cashew Nut Cream over the eggplant
Top with the Lime-Marinated Onion to taste
Finish with lemon thyme and extra virgin olive oil to taste. The charred eggplant with cashew nut cream is ready
Grab a piece of bread and dig in!