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
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
- 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.
![Coconut Milk-Braised Eggplant with Shiitakes and Scallions 2 Coconut Milk-Braised Eggplant with Shiitakes and Scallions](https://wikirecipes.net/wp-content/uploads/2019/04/a262a4d2-4deb-405b-9f26-5721f63f5d41-2018-0328_coconut-milk-braised-eggplant_3x2_ty-mecham_018.jpg)
Photo by Ty Mecham