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Charred Broccoli Salad with Eggplant Purée

3.1

(4)

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Image may contain Food Seasoning and Sesame
Photo by Danny Kim

The broccoli should still have snap and crunch after charring.

Ingredients

4 servings

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

Special equipment:

A spice mill or a mortar and pestle

  1. Step 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.

    Step 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.

    Step 3

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

    Step 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.

    Step 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.

    Step 6

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

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Reviews (4)

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  • I found this recipe in "a weeks worth of vegetarian dinner recipes" and made it for my daughter for dinner because she is a vegetarian and we were having chicken. It is not at all a dinner recipe. It's more of a salad and even though my whole family is vegetarian friendly, none of us cared for it. My daughter got up and made herself a veggie burger for dinner. Too tangy. Weirdly room temperature. It was disappointing.

    • Anonymous

    • Swedesboro, NJ

    • 11/15/2017

  • This sounded great with all the various flavors, and it was except for the broccoli. I have blackened many different meats and fish, as well as cabbage (see recipe on this web site), but the broccoli just did not caramelize or taste good. It just tasted, well, burnt.

    • mahu6

    • Maine/Thailand

    • 4/13/2017

  • Great salad! I did not find the puree too sour- but did substitute honey for the agave syrup, so that might have made a difference. Also, I charred the broccoli on a grill and that worked well. It's not quick to make, but definitely worth the effort.

    • kweatherby

    • Victoria, BC Canada

    • 2/9/2016

  • The puree was too sour for me and definitely for my husband, so I might recommend holding back on prescribed amounts of lemon juice and vinegar for the puree and tasting as you go. The other flavors were very good and we liked the composition of the puree with the other ingredients since it held everything into a nice cohesive bite. I used leftovers and made a great sandwich with some tuna steak.

    • sautercl

    • Madison, WI

    • 1/28/2016

Tags Salad Eggplant Vegetable Fresno Chile Chile Cashew Nut Broccoli/Broccolini Main Side Dinner Vegetarian Dairy Free Vegan Gluten Free Roast Food Processor Bon Appétit

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