Grilled Eggplant with Red Curry Sauce & Spiced Cashews

Obsessed with pears at the moment...especially pear cake. New favourite ingredients: fennel root and fish sauce. Also, gluten-free, though I do save recipes that aren't.

www.theoriginaldish.com/2019/07/31/grilled-eggplant-with-...

subheading: Red Curry Sauce:

2 tsp coconut oil

1 shallot, thinly sliced

1 red fresno chile, thinly sliced

2 cloves garlic, minced

2 tsp minced ginger

1” lemongrass, smashed

2 tbsp red curry paste

2 tbsp honey

1 can coconut milk

1 tsp fish sauce

2 limes, juiced

subheading: Spiced Cashews:

¾ cup roasted, chopped cashews

1 tbsp Spice Tribe Long-Tail Sunset (thai spice blend)

subheading: Grilled Eggplant:

2 ½ lbs eggplant (look for a variety of long, thin eggplant)

vegetable oil

kosher salt

fresh mint leaves

fresh thai basil leaves

lime wedges

Note: Ingredients may have been altered from the original.

Directions at theoriginaldish.com

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