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Title: Mushroom & Eggplant Yassa
Categories: Mushrooms, Vegetables, Herbs, Chilies
Yield: 4 servings

6 tb Neutral oil; more as needed
1 lb Baby bella or button
- mushrooms; sliced
Salt & black pepper
8 Thyme sprigs
2 lg Yellow onions (1 1/2 lb);
- thin sliced
1 Scotch bonnet chile
4 cl Garlic; thin sliced
1 Piece (2") fresh ginger;
- scrubbed, grated
2 Bay leaves
1 md Eggplant (1 1/4 lb); trimmed
- cut in 1" cubes
2 c Vegetable stock
2 Limes
1 tb Dijon mustard
2 Scallions; thin sliced

Heat 1 tablespoon oil in a large skillet over
medium-high. Working in 2 batches, add an even layer of
the mushrooms to the hot oil. Season with salt and
pepper and add 4 thyme sprigs. Sear, stirring, until
lightly browned on both sides, about 4 minutes. Transfer
the mushrooms to a plate and repeat with another
tablespoon oil and the remaining mushrooms and thyme.

Heat 2 tablespoons oil over medium-high. Add the onions
and season with salt and pepper. Cook, stirring
occasionally, until softened and browned along the
edges, about 5 minutes. Reduce the heat to medium and
continue to cook, stirring frequently, until
caramelized, about 12 minutes.

Add the remaining 2 tablespoons oil to the skillet. Poke
holes in the Scotch bonnet with the tip of a sharp knife
and drop it in. Add the garlic, ginger and bay leaves.
Stir and cook until the chile starts to soften, about 1
minute. Add the eggplant and season lightly with salt.
Stir to coat with the onion mixture. Return the
mushrooms to the pan along with any liquid that's
collected on the plate. Add the vegetable stock and
simmer over medium-high heat, stirring frequently, until
the liquid is saucy, about 8 minutes.

Juice 1 lime and cut the other into wedges. Add the lime
juice and mustard to the sauce. Stir and cook until the
sauce is thickened, about 4 minutes. Stir in the
scallions and cook for an additional minute. Taste and
adjust with more salt or lime juice if desired. Serve
the warm yassa over steamed rice, fonio or millet, along
with the lime wedges for squeezing.

By: Yewande Komolafe

Yield: 4 Servings

RECIPE FROM: https://cooking.nytimes.com

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