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

Steps

1. Heat the oven to 350°F. Brush every side of the eggplant with oil and season with salt and pepper. Put it cut-side down on a rimmed baking sheet and roast for 30–40 minutes, until lightly browned and soft, then allow it to cool.
2. Meanwhile, put a dry medium cast-iron skillet over high heat. Cook the broccoli florets for 10–15 minutes, tossing occasionally, until their surfaces are blackened. Move them to a large plate and leave to cool.
3. In a small bowl, toss the chiles with sugar and 1 tsp. salt. Leave for 12–15 minutes, until their juices come out, then add the white wine vinegar.
4. Meanwhile, toast the coriander seeds in a dry small skillet for about 4 minutes, tossing often, until fragrant. Let them cool, then grind finely with a spice mill or mortar and pestle. Put them in a small bowl and whisk with the rice vinegar, 1/4 cup oil, 1 Tbsp. lemon juice and 2 Tbsp. water. Season the vinaigrette with salt and pepper.
5. Scoop the eggplant flesh into a food processor and discard its skin. Add the malt vinegar, agave, tahini and remaining 2 Tbsp. lemon juice. Keep the motor running while pouring in the remaining 1/4 cup oil in a stream, and process to a smooth purée. Season with salt and pepper.
6. In a large bowl, toss the charred broccoli and broccoli stems with the vinaigrette. Serve on the eggplant purée with cashews, cilantro and drained chiles on top.