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
  

Directions

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.