Spiced Eggplant With Tomato and Mustard Seeds Recipe

Serious Eats
Serves: 4 Save

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

Go to Recipe

Tanqueray & Tonic

The Bar

This classic cocktail effortlessly blends the distinct taste of gin with the refreshing fizz of tonic. Add a slice of lime and voilà! A symphony of crisp, refreshing and oh-so-sophisticated flavors.

Ingredients (4)

  • 1.5 oz. Tanqueray No. TEN Gin
  • Tonic Water
  • Grapefruit Wheel Garnish
  • Thyme Sprig Garnish
Save
Add to List

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!