Ingredients

  • 1 tablespoon agave nectar
  • 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
  • ¼ cup cilantro leaves with tender stems
  • 2 tablespoons coriander seeds
  • 1 medium eggplant, cut in half lengthwise
  • 1 teaspoon kosher salt, plus more
  • 3 tablespoons fresh lemon juice, divided
  • 2 tablespoons malt vinegar
  • ½ cup olive oil, divided, plus more for brushing
  • ½ cup unsalted, roasted cashews, chopped
  • ¼ cup seasoned rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon tahini
  • ½ cup white wine vinegar
  • A spice mill or a mortar and pestle
  • A spice mill or a mortar and pestle

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Preheat oven to 35
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Step 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, 3040 minutes.
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  • Length: 3040 minutes

Step 3

  • Let cool. Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 1015 minutes.
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  • Length: 1015 minutes

Step 4

  • Transfer to a large plate; let cool.Toss chiles, sugar, and 1 tsp. salt in a small bowl.
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Step 5

  • Let sit until juices release, 1215 minutes.
  • Length: 1215 minutes

Step 6

  • 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.
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  • Length: 4 minutes

Step 7

  • Transfer to a small bowl and whisk in rice vinegar, 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.
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Step 8

  • Add malt vinegar, agave, tahini, and remaining 2 Tbsp. lemon juice. With motor running, stream in remaining cup oil; process until smooth. Season eggplant pure with salt and pepper.Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl.
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Step 9

  • Serve over eggplant pure topped with cashews, cilantro, and drained chiles.
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