Charred Broccoli Salad with Eggplant Purée

Ingredients

• •1 whole medium eggplant, cut in half lengthwise
• •½ cup olive oil, divided, plus more for brushing
• •1 teaspoon kosher salt, plus more
• •1 pinch Freshly ground black pepper
• •2 bunches broccoli, florets separated from stems, stems peeled and shaved lengthwise on a mandoline
• •2 whole Fresno chiles, halved lengthwise, thinly sliced
• •1 tablespoon sugar
• •½ cup white wine vinegar
• •2 tablespoons coriander seeds
• •¼ cup seasoned rice vinegar
• •3 tablespoons fresh lemon juice, divided
• •2 tablespoons malt vinegar
• •1 tablespoon agave nectar
• •1 tablespoon tahini
• •½ cup unsalted, roasted cashews, chopped
• •¼ cup cilantro leaves with tender stems
• •1 piece spice mill or mortar and pestle

Cooking Instructions

1. 1.

   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.

   35 min

2. 2.

   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.

   12 min

3. 3.

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

   15 min

4. 4.

   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.

   10 min

5. 5.

   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.

   5 min

6. 6.

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

   5 min