This recipe sounds like a mouthful, and it is —  in a good way. Cashews and red onion provide a tender crunch, and there’s just enough chicken to satisfy a carnivore. The niftiest thing about it, though, is how it treats the eggplant. You’ll want to use what’s called for here: slender Japanese eggplant or the baby Indian ones, so you can cut same-size rounds.

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