I don't know about you, but I am a fool for any kind of nutty butter. I probably could eat tons of it and still could eat some more. I love it in savory dishes as well as in sweet ones. Don't believe me? Check out our Dreamy Mousse Cake.

Anyway, today is about a mix of cashew butter and eggplants. So, if you are wondering how to cook eggplants without being boring or how to make cashew butter at home, continue reading.

• The first thing you need to do is to pickle your chili peppers. Cut them into rings. You can deseed them, or you can leave them as they are. It really depends on how hot you want your pickles. Put them in a bowl and sprinkle a tsp of olive oil on them.
• Take a saucepan. Bring in the vinegar, sugar, and a tbsp of salt. Heat it up until the sugar is completely dissolved. Take it off the heat and pour the mixture over the chilis.

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• Heat up your oven to 180 degrees Celsius.
• Make a horizontal cut in the onion and place the rings in an oven-proof tray. Add the cherry tomatoes and the thyme. Sprinkle a tbsp of olive oil, salt, pepper, 1 tsp of sweet paprika, and 1 tsp of garlic powder on them. Coat them well and bake them for 20 minutes.

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• After 10 minutes, turn the onions on the other side so they will caramelize well.

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• Place the cashew nuts in your food processor. Pour the sunflower oil in there and pulse until you reach a creamy texture. I like some chunks in mine, but feel free to make it as smooth as you want. Grate the garlic clove and add the lime juice. Give it a final pulse.
• Start cutting eggplant slices. You want them to be 1-2 mm thick. Salt them good and let them sit for a couple of minutes, so they release their water. Using a paper towel, wipe out the moisture.

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• Spice them with pepper, garlic powder, and sweet paprika.
• Heat up a skillet. Add some olive oil to it and fry the eggplant slices. You will need to pour more oil, but there is no exact amount. Eggplants are like sponges so, they will suck up a very large quantity. When the oil is no longer absorbed, let them fry for 3-4 minutes on each side.
• Take them out on a paper towel to absorb some of the oil.
• Make a cashew butter bed. Top it with eggplants, chili pickles, onions, tomatoes, and feta. Serve immediately.

This recipe is not only crazy tasty, but it is also very high in nutrients such as Vitamin B, unsaturated fats, magnesium, and protein.

For historical facts, I should tell you that eggplants are from Asia. Even though it was used in the Eastern part of the world since forever, it only got to Europe in the sixteen century.

* If you want a more popular eggplant dish, you can check out our eggplant parmesan recipe.

** You can replace the chili with a milder pepper if you don't like the heat.

*** Don't forget to tag us on Instagram when making this meal.