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Ingredients
US|METRIC
4 SERVINGS
- 1 eggplant (medium, cut in half lengthwise)
- 1/2 cup olive oil (divided, plus more for brushing)
- 1 tsp. 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 Tbsp. sugar
- 1/2 cup white wine vinegar
- 2 Tbsp. coriander seeds
- 1/4 cup seasoned rice vinegar
- 3 Tbsp. fresh lemon juice (divided)
- 2 Tbsp. malt vinegar
- 1 Tbsp. agave nectar
- 1 Tbsp. Tahini
- 1/2 cup roasted cashews (unsalted, chopped)
- 1/4 cup cilantro leaves (with tender stems)
- spice (mill or a mortar and pestle)
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