Charred Broccoli Salad with Eggplant Purée
Charred Broccoli Salad with Eggplant Purée is a flavorful Middle Eastern Middle Eastern Recipes dish prepared with quality ingredients. Preheat oven to 350°F.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat 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.
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.
Toss chiles, sugar, and 1 tsp. salt in a small bowl.
Let sit until juices release, 12–15 minutes.
Add white wine vinegar.
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.
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.
Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl.
Serve over eggplant purée topped with cashews, cilantro, and drained chiles.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.