Burnt Broccoli & Eggplant Silk

Burnt Broccoli and Eggplant Silk 

1 small head of broccoli, chopped (including stems)
1 tsp. coriander powder
sea salt and pepper

2 medium eggplant
2 Tbs. freshly ground peanut butter (or almond butter)
2 tsp. mellow miso paste
2 tsp. fish sauce
juice of 1 lime
1/2 cup fresh cilantro, chopped and divided
2 Tbs. fresh mint, finely chopped and divided
sea salt and pepper

1 tsp. red chili paste

 

In a dry cast iron skillet over medium heat, toast the coriander powder until nice and aromatic. Add the broccoli, sea salt, and pepper. 
Continue to dry roast until the broccoli is coated in seasoning (stirring, of course) and charred on all surfaces.

 

Meanwhile, preheat the oven to 425 degrees. 

Puncture the eggplant a few times with a fork and place on the top oven rack to roast whole for about 45 minutes, until bubbly brown on the outside and super soft when squeezed.

Once cool enough to handle, peel the eggplant and place in the food processor with the nut butter, miso, fish sauce, lime juice, 1/4 cup cilantro, 1 Tbs. mint, and salt and pepper. Process until smooth.

 

To serve, portion burnt broccoli over the silky eggplant purée, drizzle with red chili paste, and garnish with additional cilantro and mint.