Coconut Milk-Braised Eggplant with Shiitakes and Scallions
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.
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.
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 shallot minced
- 1 can coconut milk
- 1 teaspoon ground turmeric
- 7 pieces
- 2 grams each 5 to 6 inches in length)
- 1/4 cup extra-virgin olive oil, divided
- 4 pinches kosher salt plus more to taste
- 3 garlic cloves minced or microplaned
- 3/4 teaspoon ground mustard (preferably colman’s) plus more to taste
- 2 cups sliced shiitakes
- 1/4 cup barely chopped cilantro
- 1/4 cup barely chopped basil
- 1/4 cup barely chopped mint
- Carbohydrate 12.5215942220637 g
- Cholesterol 0 mg
- Fat 55.5639684999854 g
- Fiber 0.475524997202695 g
- Protein 6.21054594437771 g
- Saturated Fat 49.0077834166663 g
- Serving Size 1 1 Serving (281g)
- Sodium 348.800794443802 mg
- Sugar 12.046069224861 g
- Trans Fat 3.36753091666026 g
- Calories 535 calories
Step-by-step
- 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.
A Weeknight Vegan Wonder: Coconut Milk-Braised Eggplant
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. Between school pick-ups, work deadlines, and the never-ending cycle of laundry, a simple, yet satisfying recipe is a lifeline. This Coconut Milk-Braised Eggplant with Shiitakes and Scallions has become a staple in my weeknight dinner rotation. It's quick, flavorful, and surprisingly easy, even on those days when I feel completely overwhelmed.
The beauty of this dish lies in its speed. Forget hours of slow-braising; this recipe comes together in under 20 minutes. The rich, creamy coconut milk perfectly complements the earthy shiitakes and the tender eggplant, creating a depth of flavor that's both comforting and sophisticated. I love the slightly smoky char on the eggplant from the initial searing – it adds a lovely textural contrast. The vibrant herbs, a mix of cilantro, basil, and mint, add a fresh, herbaceous finish that elevates the dish to the next level.
Initially, I was skeptical about how quickly this would cook, but I was pleasantly surprised. The eggplant becomes beautifully tender without becoming mushy. This is thanks to the quick searing, which creates a delicious crust, and the gentle simmer in the coconut milk. This technique, a combination of quick-searing and low-and-fast braising, is truly a game-changer.
What I particularly appreciate about this recipe is its adaptability. Feel free to experiment with different herbs and spices based on your preferences. Adding a pinch of red pepper flakes would provide a welcome kick. And, if you’re not a fan of shiitakes, you can easily substitute other mushrooms like cremini or oyster mushrooms. It’s a versatile recipe that allows for creative expression in the kitchen, which is a plus when you have limited time.
Serving this dish is simple. I often pair it with fluffy rice, but it's also delicious served over quinoa or alongside warm flatbread. It's a complete meal, packed with flavor and nutrients, that satisfies both my cravings for a healthy and tasty dinner, and also my need for a quick and easy recipe that fits my busy lifestyle. This recipe proves that delicious and healthy doesn't have to be complicated or time-consuming.
Beyond its deliciousness and speed, this vegan eggplant dish is a valuable addition to my repertoire. It has become a favorite among my family and friends, and I often find myself preparing it for gatherings. The creamy coconut milk adds a touch of elegance, while the flavorful spices provide a burst of warmth. It’s a versatile recipe that's perfect for a weeknight dinner, a casual weekend meal, or even a light lunch. The versatility of this recipe and its ability to feed a crowd makes it a great asset to any home cook's collection.
This Coconut Milk-Braised Eggplant is more than just a recipe; it's a testament to the power of simple ingredients and clever cooking techniques. It is proof that a delicious and nutritious meal doesn't have to consume your entire evening. It's a celebration of flavorful efficiency, a beautiful dance between speed and substance. And that, my friends, is something worth celebrating in the midst of a busy life.
