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Coconut Milk-Braised Eggplant With Shiitakes And Scallions

Ingredients

• 2 graffiti eggplants (about 175 grams each, 5 to 6 inches in length)
• 1/4 cup extra-virgin olive oil, divided
• 4 pinches kosher salt, plus more to taste
• 1 shallot, minced
• 3 garlic cloves, minced or Microplaned
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 3/4 teaspoon ground mustard (preferably Colman’s), plus more to taste
• 1/2 teaspoon ground coriander
• 1/2 teaspoon freshly ground black pepper
• 2 cups sliced shiitakes
• 7 scallions, chopped into 1-inch pieces
• 1 (13.5-ounce) can coconut milk
• 1/4 cup barely chopped cilantro
• 1/4 cup barely chopped basil
• 1/4 cup barely chopped mint

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