Spiced Eggplant With Tomato and Mustard Seeds Recipe

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)

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