Eggplant in a Tahini Mustard Sauce

Eggplant has recently become an treasured component of my meals, especially when they feature in a curry. Though eggplant doesn't have a lot of flavor on its own, it is a remarkable vegetable that not only adds texture but soaks up all of the goodness of the seasonings present in the dish it stars in.

I also happen to be a mustard fan, and I was immediately enchanted when I came across this idea for an eggplant side from Soma. As usual, I have adapted things to my own preferences, but the nod goes to Soma nonetheless.

The tahini here tempers the mustard somewhat, but the mustard is the trending taste here, with succulent slices of cooked eggplant.

Eggplant in a Tahini Mustard Sauce

Recipe by Lisa Turner Adapted from eCurry Cuisine: Indian Published on February 10, 2015 Tender pieces of fried eggplant simmered in a unique creamy and spicy mustard sauce Print this recipe Ingredients: 1/2 oz (14 g) dried wild mushrooms 1 1/2 tablespoons black mustard seeds 1 tablespoon yellow mustard seeds 1 teaspoon turmeric 1 tablespoon Kashmiri chili powder 1/4 teaspoon cayenne 1 teaspoon coconut or brown sugar 3 tablespoons tahini 1 large eggplant 4 tablespoons sesame or mustard oil 1 teaspoon cumin seeds 1/2 teaspoon nigella (black onion or kalonji) seeds 3 to 4 green or red chilies, seeded and chopped sea salt to taste Instructions: Soak the mushrooms in 2/3 cup hot water for 30 minutes. Drain, reserving the soaking water, and roughly chop the mushrooms. Set aside. Prepare the mustard paste. Grind the mustard seeds in a spice grinder or blender. Transfer to a bowl and whisk in 1/4 cup water. Let sit for about 20 minutes and then whisk in the turmeric, chili powder, cayenne, sugar and tahini. Wash the eggplant and pat dry with kitchen towel. Slice of the ends and then cut the eggplant into strips about 2 inches long and 3/4 inches wide. Alternately, cut into large cubes. Sprinkle the cut eggplant with salt and a bit of turmeric and toss well to coat. Let sit for 15 minutes, stirring often. Heat 2 tablespoons of the oil in a large frying pan or wok over medium heat. When hot, add the cumin seeds, nigella seeds and chilies. Stir and fry until the seeds sputter and the chili softens. Add the eggplant and increase the heat slightly. Cook the eggplant, stirring often, until it begins to soften and brown — about 10 minutes. Now add the remaining 2 tablespoons of oil along with the mustard paste and mushrooms, stirring well to coat the eggplant pieces. Reduce the heat to medium-low and gently stir and cook for another 5 minutes. Add the reserved mushroom soaking water and more water as needed to thin the sauce to your desired consistency. Simmer for another 5 to 10 minutes until the eggplant is cooked. Season with salt and serve hot or warm. Makes 4 servings

Other eggplant creations from Lisa's Vegetarian Kitchen:
Eggplant Quinoa Bites with Pesto
Baked Eggplant Stuffed with Curried Vegetables
Stuffed Eggplant Poriyal
Drumstick Sambar with Seared Eggplant

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Audio Accompaniment: Marsen Jules