Make this cashew butter once, and you’ll want to use it on roasted vegetables year-round.
Bring vinegar, sugar, and salt to a simmer in a small saucepan over medium-high heat, whisking to dissolve sugar and salt.Combine bell peppers and chiles in a medium heatproof bowl or container. Pour hot pickling liquid over and let cool.Cook shallot, garlic, cashews, olive oil, and vegetable oil in a small saucepan over medium-low heat, stirring often, until cashews are golden brown and shallots are deep golden brown, 8–10 minutes.
Note: When it comes to eggplants, we generally find the smaller the fruit , the better the flavor and texture. And of all the miniature varieties cropping up at the farmers’ market right now, we’re especially digging fairy tale eggplants. They’re palm-size and streaked with purple and white. Unlike large globe eggplants, which can sport tough skins and mealy, seedy insides when cooked, fairy tales are ideal for roasting or confiting whole until tender and creamy.Transfer skillet to oven .
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