Charred Broccoli Salad with Eggplant Purée

Name: Charred Broccoli Salad with Eggplant Purée
Yield: 4 servings
Ingredients: 1 medium eggplant, cut in half lengthwise; 1/2 cup olive oil, divided, plus more for brushing; 1 teaspoon kosher salt, plus more; Freshly ground black pepper; 2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline; 2 Fresno chiles, halved lengthwise, thinly sliced; 1 tablespoon sugar; 1/2 cup white wine vinegar; 2 tablespoons coriander seeds; 1/4 cup seasoned rice vinegar; 3 tablespoons fresh lemon juice, divided; 2 tablespoons malt vinegar; 1 tablespoon agave nectar; 1 tablespoon tahini; 1/2 cup unsalted, roasted cashews, chopped; 1/4 cup cilantro leaves with tender stems; A spice mill or a mortar and pestle

Brooks Headley 4 servingsSource

salad eggplant fresno chile cashew broccoli/broccolini main side dinner vegetarian dairy free vegan gluten free roast food processor bon appétit

Charred Broccoli Salad with Eggplant Purée

Ingredients

1 medium eggplant, cut in half lengthwise

1/2 cup olive oil, divided, plus more for brushing

1 teaspoon kosher salt, plus more

Freshly ground black pepper

2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline

2 Fresno chiles, halved lengthwise, thinly sliced

1 tablespoon sugar

1/2 cup white wine vinegar

2 tablespoons coriander seeds

1/4 cup seasoned rice vinegar

3 tablespoons fresh lemon juice, divided

2 tablespoons malt vinegar

1 tablespoon agave nectar

1 tablespoon tahini

1/2 cup unsalted, roasted cashews, chopped

1/4 cup cilantro leaves with tender stems

A spice mill or a mortar and pestle

Method

Preheat oven to 350°F. Brush eggplant on all sides with oil, season with salt and pepper, and roast, cut side down, on a rimmed baking sheet until lightly browned and softened, 30–40 minutes. Let cool.

Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 10–15 minutes. Transfer to a large plate; let cool.

Toss chiles, sugar, and 1 tsp. salt in a small bowl. Let sit until juices release, 12–15 minutes. Add white wine vinegar.

Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool. Finely grind in a spice mill or with a mortar and pestle. Transfer to a small bowl and whisk in rice vinegar, 1/4 cup oil, 1 Tbsp. lemon juice, and 2 Tbsp. water; season vinaigrette with salt and pepper.

Scoop eggplant flesh into a food processor; discard skin. Add malt vinegar, agave, tahini, and remaining 2 Tbsp. lemon juice. With motor running, stream in remaining 1/4 cup oil; process until smooth. Season eggplant purée with salt and pepper.

Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl. Serve over eggplant purée topped with cashews, cilantro, and drained chiles.