Charred Broccoli Salad with Eggplant Purée - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Brooks Headley
The broccoli should still have snap and crunch after charring.
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
Instructions
- 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.
- 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.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Broccoli, Lemon, Agave.
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