Cashew butter is the sensible shortcut to this wealthy, creamy sauce that pairs splendidly with caramelized eggplant and chickpeas. Roasting the eggplant and chickpeas in a mixture of toasted sesame oil and olive oil deepens their flavors, exaggerating their toasty, nutty notes. As soon as golden, they’re tossed with a bathe of sliced scallions for a contemporary, aromatic hit. Daring, citrusy ponzu brightens the wealthy sauce, whereas sesame seeds impart further earthy taste and a pleasant textural pop. Remember to use roasted cashew butter, for the reason that uncooked model may be very delicate and gained’t impart the identical depth of taste.
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