Charred Broccoli Salad with Eggplant Purée

Charred Broccoli Salad with Eggplant Purée could be just the dairy free, lacto ovo vegetarian, and vegan recipe you've been looking for. One portion of this dish contains about 15g of protein, 39g of fat, and a total of 571 calories. This recipe serves 4. For $3.12 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. 1533 people were impressed by this recipe. A mixture of a mortar and pestle, roasted cashews, eggplant, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes. Several people really liked this salad. It is brought to you by Bon Appetit. All things considered, we decided this recipe deserves a spoonacular score of 100%. This score is excellent. Similar recipes are Lamb Stew over Charred Eggplant Puree, Spicy Lamb With Charred Eggplant Puree And Pita, and Spicy Lamb with Charred Eggplant Purée and Pita.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350. 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. Let cool. Meanwhile, heat a dry medium cast-iron skillet over high. Cook broccoli florets, tossing occasionally, until surfaces are blackened, 1015 minutes. Transfer to a large plate; let cool.Toss chiles, sugar, and 1 tsp. salt in a small bowl. Let sit until juices release, 1215 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, 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 cup oil; process until smooth. Season eggplant pure with salt and pepper.Toss charred broccoli, broccoli stems, and vinaigrette in a large bowl. Serve over eggplant pure topped with cashews, cilantro, and drained chiles.

 

Step by step:

1. Preheat oven to 35

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.

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

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

5. Let sit until juices release, 1215 minutes.

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.

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.

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.

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

Nutrition Information:

covered percent of daily need