Add <quantity>1¾<unit>cups</unit></quantity> of raw cashew nuts to a bowl and cover with water. Let them soak for 8h to hydrate

Trim, peel, and halve <quantity>1</quantity> large red onion

Thinly slice it using a knife or a mandoline

Transfer to a bowl and add the juice of <quantity>2</quantity> 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 <quantity>2</quantity> 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 <quantity>½<unit>tbsp</unit></quantity> of salt

Add the juice of <quantity>1</quantity> 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!