Fried Eggplants with Labneh and Spiced Cashews

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.

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.

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).

Fit a medium saucepan with thermometer and pour in oil to come 2" up sides. Heat over medium-high until thermometer registers 350°.

While oil is heating, drain eggplants and pat dry. Dredge in rice flour in a large bowl, shaking off excess.

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.

Spread some labneh on each plate and divide eggplants over top. Drizzle with black vinegar caramel, spiced cashews, and cilantro.

Do Ahead: Caramel can be made 3 days ahead. Store airtight at room temperature.