Step 1
Preheat oven to 425°. Utilizing the tip of your knife, evenly rating minimize sides of 6 medium Japanese eggplants (about 1½ lb.), halved lengthwise, spacing cuts ¼” aside and making a crosshatch sample. Place, minimize facet up, on a rimmed baking sheet. Drizzle ⅓ cup extra-virgin olive oil over; season with kosher salt. Roast till evenly browned and tender, 20–half-hour, relying on thickness.
Step 2
Warmth broiler (go away eggplant in oven). Broil eggplant till browned on high, 3–6 minutes (watch fastidiously; relying in your broiler, this might occur in a short time or take extra time).
Step 3
In the meantime, cook dinner 10 garlic cloves, thinly sliced, and remaining ½ cup extra-virgin olive oil in a small skillet over medium-high warmth, swirling often, till garlic is barely golden and crisp, 6–9 minutes. Pour right into a fine-mesh sieve set over a small bowl; reserve pan. Sprinkle garlic with a pinch of salt and toss to mix. Switch crispy garlic to a medium bowl; put aside.
Step 4
Mix 1 cup coarsely chopped uncooked cashews and garlic oil in reserved pan; reserve sieve and bowl. Set pan over medium-high warmth and cook dinner, stirring typically, till cashews are beginning to flip golden, about 3 minutes. Add 2 giant Fresno chiles, ribs and seeds eliminated, finely chopped, and cook dinner, stirring typically, till cashews are golden brown and oil has turned orange, about 1 minute. Pour oil via reserved sieve set over bowl; set chile-garlic oil apart. Season cashews and chiles with a pinch of salt and toss to mix. Switch to bowl with reserved crispy garlic.
Step 5
Organize eggplant, minimize facet up, on a platter. Add 3 Tbsp. sherry vinegar or purple wine vinegar, ½ tsp. sugar, and reserved chile-garlic oil to cashew combination and toss to coat. Style salsa macha and season with extra salt if wanted. Spoon over eggplant, together with oil, then scatter cilantro leaves with tender stems on high.
