Coconut Milk-Braised Eggplant With Shiitakes And Scallions Recipe

Name: Coconut Milk-Braised Eggplant With Shiitakes And Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Coconut Milk-Braised Eggplant With Shiitakes And Scallions falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Milk-Braised Eggplant With Shiitakes And Scallions

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