Charred broccoli salad with eggplant purée

Discover the perfect balance of flavors with this delightful charred broccoli salad complemented by a velvety eggplant purée. A savory and satisfying dish!

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

Instructions:

1. Preheat your oven to 350°F. Coat the eggplant with oil, salt, and pepper on all sides. Place it cut side down on a baking sheet and roast until it turns lightly brown and tender, which will take around 30 to 40 minutes. Allow it to cool.
2. While the eggplant is roasting, heat a dry medium cast-iron skillet over high heat. Cook the broccoli florets, stirring occasionally until they develop a charred surface, approximately 10 to 15 minutes. Transfer them to a plate and let them cool down.
3. In a small bowl, mix together chiles, sugar, and 1 tsp of salt. Let it sit for about 12 to 15 minutes until the juices are released, then add white wine vinegar.
4. At the same time, toast coriander seeds in a dry small skillet until they become fragrant, which should take around 4 minutes. Let them cool down, then finely grind them using a spice mill or mortar and pestle. Transfer the ground coriander to a small bowl, whisk in rice vinegar, 1/4 cup oil, 1 tablespoon of lemon juice, and 2 tablespoons of water. Season the vinaigrette with salt and pepper.
5. Transfer the flesh of the roasted eggplant to a food processor, discarding the skin. Add malt vinegar, agave, tahini, and the remaining 2 tablespoons of lemon juice. With the processor running, gradually pour in the remaining 1/4 cup of oil until the mixture becomes smooth. Season the eggplant purée with salt and pepper.
6. Combine the charred broccoli, broccoli stems, and vinaigrette in a large bowl. Serve this mixture over the eggplant purée and top it with cashews, cilantro, and drained chiles.

Summary:

• Calories: 2229 kcal
• Fat: 156 g
• Protein: 57 g
• Carbs: 189 g
• Potassium: 6174 mg
• Magnesium: 599 mg