Subtotal

Coconut Milk-Braised Eggplant with Shiitakes and Scallions

By Emma Laperruque • April 3, 2018 • 0 Comments

⎙

Coconut Milk-Braised Eggplant with Shiitakes and Scallions — Photo by Ty Mecham

Author Notes: Most braises are low-and-slow—this one is low-and-fast. And it just happens to be vegan. I borrowed inspiration from Alexandra Stafford, who borrowed inspiration from Julia Turshen: Curried Lentils with Coconut Milk . I like this best served with rice, but warm, pillowy flatbread would be perfect, too. —Emma Laperruque

Food52 Review: Featured in: Make This 30-Minute Braise When There's No Time for Low & Slow —The Editors

Serves 2 to 4

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

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.
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.
Just before serving, garnish with the herbs.