Charred Broccoli Salad With Eggplant Purée
Serves: 4
Carole Volkman
1 January 1970
Based on User reviews:
53
Spice
40
Sweetness
53
Sourness
42
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 medium
Eggplant (cut in half lengthwise)1 tsp
Kosher Salt (plus more)2 bunches
Broccoli (florets separated from stems, stems peeled and shaved lengthwise on a mandoline)1 tbsp
Sugar1 cup
White Wine Vinegar2 tbsps
Coriander Seed1 cup
Seasoned Rice Vinegar3 tbsps
Lemon Juice (fresh, divided)2 tbsps
Malt Vinegar1 tbsp
Nectar (agave)1 tbsp
TahiniDirections:
1
Preheat oven to 350°F
2
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
3
Let cool
4
Meanwhile, heat a dry medium cast-iron skillet over high
5
Cook broccoli florets, tossing occasionally, until surfaces are blackened, 10–15 minutes
6
Transfer to a large plate; let cool
7
Toss chiles, sugar, and 1 tsp
8
Salt in a small bowl
9
Let sit until juices release, 12–15 minutes
10
Add white wine vinegar
11
Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool
12
Finely grind in a spice mill or with a mortar and pestle
13
Transfer to a small bowl and whisk in rice vinegar, 1/4 cup oil, 1 Tbsp
14
Lemon juice, and 2 Tbsp
15
Water; season vinaigrette with salt and pepper
16
Scoop eggplant flesh into a food processor; discard skin
17
Add malt vinegar, agave, tahini, and remaining 2 Tbsp
18
Lemon juice
19
With motor running, stream in remaining 1/4 cup oil; process until smooth
20
Season eggplant purée with salt and pepper
21
Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl
22
Serve over eggplant purée topped with cashews, cilantro, and drained chiles
23
Preheat oven to 350°F
24
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
25
Let cool
26
Meanwhile, heat a dry medium cast-iron skillet over high
27
Cook broccoli florets, tossing occasionally, until surfaces are blackened, 10–15 minutes
28
Transfer to a large plate; let cool
29
Toss chiles, sugar, and 1 tsp
30
Salt in a small bowl
31
Let sit until juices release, 12–15 minutes
32
Add white wine vinegar
33
Meanwhile, toast coriander seeds in a dry small skillet, tossing often, until fragrant, about 4 minutes; let cool
34
Finely grind in a spice mill or with a mortar and pestle
35
Transfer to a small bowl and whisk in rice vinegar, 1/4 cup oil, 1 Tbsp
36
Lemon juice, and 2 Tbsp
37
Water; season vinaigrette with salt and pepper
38
Scoop eggplant flesh into a food processor; discard skin
39
Add malt vinegar, agave, tahini, and remaining 2 Tbsp
40
Lemon juice
41
With motor running, stream in remaining 1/4 cup oil; process until smooth
42
Season eggplant purée with salt and pepper
43
Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl
44
Serve over eggplant purée topped with cashews, cilantro, and drained chiles