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Charred Eggplant with Cashew Nut Cream
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Carolina Dini

Carolina Dini

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

    Step 0
  • Trim, peel, and halve 1 large red onion

    Step 1
  • Thinly slice it using a knife or a mandoline

    Step 2
  • Transfer to a bowl and add the juice of 2 limes. Mix the onion by hand to loosen the slices and coat them well

    Step 3
  • Add salt to taste and mix to combine

    Step 4
  • Place in the refrigerator and let it rest for at least 1h to set the flavors

    Step 5
  • Place 2 whole eggplants over a medium stovetop flame, flipping as needed until all sides are evenly and completely charred

    Step 6
  • Transfer the eggplants to a bowl and cover with cling film. Let them rest for 30m to soften the pulp and finish cooking

    Step 7
  • Strain the nuts and discard the water

    Step 8
  • Transfer them to a blender and add ½ tbsp of salt

    Step 9
  • Add the juice of 1 lime

    Step 10
  • Add enough fresh water to blend it. Blend on high speed until completely smooth. The cashew nut cream is ready

    Step 11
  • Remove the skin of the eggplant

    Step 12
  • Cut it in half lengthwise and plate it with the cut side up

    Step 13
  • Spread a portion of the Cashew Nut Cream over the eggplant

    Step 14
  • Top with the Lime-Marinated Onion to taste

    Step 15
  • Finish with lemon thyme and extra virgin olive oil to taste. The charred eggplant with cashew nut cream is ready

    Step 16
  • Grab a piece of bread and dig in!

    Step 17

Yield 2 people

  • Lemon Thyme

    Lemon Thyme

    to taste
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    to taste

Cashew Nut Cream

  • Raw Cashew Nut

    Raw Cashew Nut

    1¾ cups
  • Lime

    Lime

    1
  • Salt

    Salt

    ½ tbsp
  • Water

    Water

    as needed

Lime-Marinated Onion

  • Red Onion

    Large Red Onion

    1
  • Lime

    Lime

    2
  • Salt

    Salt

    to taste

Eggplant Charring

  • Eggplant

    Eggplant

    2

Equipment

  • Blender

    Blender

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