Coconut Milk Braised Eggplant with Shiitakes and Scallions
Ingredients
- 2 graffiti eggplants (about 175 grams each, 5 to 6 inches in length)
- 1/4 cup extra-virgin olive oil, divided
- 4 pinches kosher salt, plus more to taste
- 1 shallot, minced
- 3 garlic cloves, minced or Microplaned
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 3/4 teaspoon ground mustard (preferably Colman’s), plus more to taste
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 2 cups sliced shiitakes
- 7 scallions, chopped into 1-inch pieces
- 1 (13.5-ounce) can coconut milk
- 1/4 cup barely chopped cilantro
- 1/4 cup barely chopped basil
- 1/4 cup barely chopped mint
Instructions
Coconut Milk-Braised Eggplant with Shiitakes and Scallions serves 4 original recipe by Food52.
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