Ingredients
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2
graffiti eggplants (about 175 grams each, 5 to 6 inches in length)
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1/4 cup
extra-virgin olive oil, divided
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4 pinches
kosher salt, plus more to taste
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1
shallot, minced
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3
garlic cloves, minced or Microplaned
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1 teaspoon
ground cumin
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1 teaspoon
ground turmeric
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3/4 teaspoon
ground mustard (preferably Colman’s), plus more to taste
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1/2 teaspoon
ground coriander
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1/2 teaspoon
freshly ground black pepper
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2 cups
sliced shiitakes
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7
scallions, chopped into 1-inch pieces
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1
(13.5-ounce) can coconut milk
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1/4 cup
barely chopped cilantro
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1/4 cup
barely chopped basil
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1/4 cup
barely chopped mint
Directions
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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.
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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.
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Just before serving, garnish with the herbs.
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.
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