Charred Broccoli Salad with Eggplant Purée

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
• A spice mill or a mortar and pestle

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