2 ½ lbs eggplant (look for a variety of long, thin eggplant)
fresh mint leaves
fresh thai basil leaves
Red Curry Sauce
Heat a small saucepan over medium heat. Add the coconut oil and let melt. Add the sliced shallot and red chile. Sauté for a few minutes until caramelized.
Stir in the garlic, ginger, and lemongrass. Cook for another minute.
Stir in the red curry paste and allow to cook for 30 seconds. Add the honey and coconut milk. Whisk until combined. Bring the sauce to a boil. Lower the heat and simmer for 25 minutes until thickened, whisking often.
At the very end, remove the piece of lemongrass and stir in the fish sauce and lime juice.
Combine the cashews and spice blend in a mixing bowl.
Toss well until combined.
Heat the grill over high heat.
Cut the eggplant into halves or quarters (depending on their size). Coat the eggplant with a generous amount of oil and toss well. Season with a good pinch of salt on all sides.
Place the eggplant onto the grill. Let grill until caramelized on one side. Flip to another side and allow to caramelize again. Continue to flip until all sides are caramelized and the eggplant is tender.
Transfer the eggplant to a large platter. Spoon the red curry sauce over top. Sprinkle with the spiced cashews. Garnish with lots of fresh mint and thai basil. Squeeze more lime juice over top.