Spiced Eggplant With Tomato and Mustard Seeds Recipe
Ingredients (12)
- 2 pounds (about 900g) baby eggplant or Japanese eggplant
- 2 tablespoons plus 1 teaspoon (30g) kosher salt, divided
- 1/4 cup ghee, butter, or coconut oil; either refined or virgin coconut oil is fine (2 ounces; 55g)
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 2 teaspoons Kashmiri red chile powder (or 1 teaspoon cayenne)
- 3 tablespoons tomato paste (1 1/2 ounces; 45g)
- 1 tablespoon light brown sugar
- 1 tablespoon distilled white vinegar
- 2 teaspoons mustard oil (see note)
- 2-inch chive sections, picked cilantro leaves, or thinly sliced scallions, for garnish (optional)
Directions
Learn how to make this recipe at Serious Eats
Ingredients (6)
- 1.5 oz Blade & Bow Kentucky Straight Bourbon Whiskey
- 0.75 oz Sherry
- 2 Dashes Aromatic Bitters
- 2 Cinnamon Sticks
- Ceramic or metal (fireproof) plate, for smoking
- Fire source, for smoking