CURRY AIOLI
MAKES 1½ CUPS
1 large egg
1 small garlic clove, peeled
2 tablespoons freshly squeezed lime juice (lemon juice is good too)
2 tablespoons mild curry powder
½ teaspoon fine sea salt
¼ cup extra-virgin olive oil
½ cup vegetable oil
¼ cup sour cream or crème fraîche
Freshly ground black pepper
Fresh cilantro leaves, for garnish
Put the egg, garlic, lime juice, curry powder, and salt in a blender and, with the blender running on low speed, pour in the olive oil in a slow, steady stream until combined. With the blender off, scrape down the sides with a rubber spatula. On low speed again, stream in the vegetable oil until the mixture comes to a mayonnaise-like consistency. Transfer the aioli to a bowl and whisk in the sour cream and two turns of black pepper. Taste and adjust the seasoning, if necessary, and garnish with cilantro leaves.
SMOKY EGGPLANT PUREE
ACTIVE: 15 MIN · TOTAL: 40 MIN
COOKING EGGPLANT WHOLE OVER a flame results in smoky, silky flesh that becomes a sauce for crunchy, roasted broccoli florets. Perked up with the heat of red pepper flakes and the saltiness of ricotta salata, this salad is a delicious mash-up of contrasting textures and flavors.
2 small eggplants
2 heads broccoli, cut into 1-inch florets
¼ cup extra-virgin olive oil
¾ teaspoon fine sea salt
Finely grated zest and juice of 1 lemon
Pinch of red pepper flakes
1 tablespoon fresh marjoram leaves
1 cup grated ricotta salata
Preheat the oven to 375°F.
Cook the whole eggplants over a gas burner with a medium flame, turning frequently, until they are completely soft and collapsed, about 10 minutes. Or prepare a medium-hot grill and cook them on the grill. Transfer them to a bowl and cover with aluminum foil. Let sit for 10 minutes.
In a roasting pan or ovenproof skillet, toss the broccoli with 2 tablespoons of the olive oil and ½ teaspoon of the salt. Roast the broccoli until it’s browned but still slightly crunchy, about 10 minutes, stirring once halfway through.
Cut the eggplant in half lengthwise and scoop the flesh into a large bowl. Whisk in the remaining 2 tablespoons olive oil, the lemon zest and juice, the remaining ¼ teaspoon salt, and the red pepper flakes. If you don’t like the eggplant seeds, push the mixture through a fine-mesh strainer. Toss in the broccoli and marjoram leaves, coating them with the puree. Sprinkle the cheese over the top and serve warm or at room temperature.