Coconut Milk-Braised Eggplant With Shiitakes And Scallions

  1. Halve the eggplants lengthwise. Add 1 tablespoon olive oil to a cast-iron Dutch oven and set over medium-high heat. Add the eggplant, flat side facing down, and sear until deeply browned, about 5 minutes. Flip, season the tops generously with salt, then brown for another 3 minutes. Transfer to a plate.
  2. Heat the remaining 3 tablespoons olive oil in the pot over medium heat. Add the shallot, garlic, cumin, turmeric, mustard, coriander, black pepper, and a pinch of salt. Stir. Cook for about 4 minutes, until the shallot is starting to slouch and the spices are super fragrant. Add the shiitakes and a pinch of salt. Stir. Cook for a minute or so until wilted. Add the scallions and a pinch of salt. Stir. Cook for a minute or so until wilted. Add the coconut milk. Stir. Add back the eggplant pieces, flat side facing down. Adjust the heat to a simmer. Cook, covered, for about 5 minutes, then flip the eggplant and simmer, covered, for another 10 minutes, or until tender. Season with more salt and mustard to taste.
  3. Just before serving, garnish with the herbs.

eggplants, extravirgin olive oil, kosher salt, shallot, garlic, ground cumin, ground turmeric, ground mustard, ground coriander, freshly ground black pepper, scallions, coconut milk, cilantro, basil, mint

Taken from food52.com/recipes/76603-coconut-milk-braised-eggplant-with-shiitakes-and-scallions (may not work)

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