Fried Eggplants With Labneh and Spiced Cashews

Name: Fried Eggplants With Labneh and Spiced Cashews
Yield: 4 servings
Ingredients: 2 pounds Japanese eggplants (about 3); ¼ teaspoon kosher salt, plus more; ½ cup cashews; ¼ teaspoon cayenne pepper; ¼ teaspoon Chinese five-spice powder; ⅓ cup sugar; ⅓ cup black (Chinkiang) vinegar; Vegetable oil (for frying; about 6 cups); 1½ cups rice flour; 1 cup labneh (Lebanese strained yogurt) or full-fat Greek yogurt; Chopped cilantro (for serving); A deep-fry thermometer

By Trigg Brown and Josh Ku

April 18, 2017

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Alex Lau

Some recipes pay homage to Taiwanese classics. Others go off on a tangent. Thanks to Josh Ku and Trigg Brown of Win Son in Brooklyn, this is an example of the latter.

Recipe notes