Fried Eggplants With Labneh and Spiced Cashews

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

Steps

1. Slice eggplants crosswise into 2½"-thick pieces. Cut pieces lengthwise into quarters. Toss eggplants in a large bowl with a five-finger pinch of salt. Let sit at room temperature 2 hours, or chill (uncovered) up to 12 hours.
2. Pulse cashews in a food processor until you have some bigger bits and some finely ground sandy bits. Toss in a small bowl with cayenne, five-spice powder, and ¼ tsp. salt.
3. Evenly scatter sugar into a small saucepan; cook over medium heat, stirring occasionally with a heatproof rubber spatula to help it melt evenly, until melted and light amber. While stirring, gradually add vinegar; the caramel will sputter and seize up, but keep stirring until it smooths back out. Let cool (it will thicken as it cools).
4. Fit a medium saucepan with thermometer and pour in oil to come 2" up sides. Heat over medium-high until thermometer registers 350°.
5. While oil is heating, drain eggplants and pat dry. Dredge in rice flour in a large bowl, shaking off excess.
6. Working in 2 batches, fry eggplants, turning occasionally and adjusting heat as needed to maintain temperature, until cooked through, about 3 minutes per batch. Transfer to paper towels to let drain; season lightly with salt while still hot.
7. Spread some labneh on each plate and divide eggplants over top. Drizzle with black vinegar caramel, spiced cashews, and cilantro.
8. Do Ahead: Caramel can be made 3 days ahead. Store airtight at room temperature.