MMMMM----- Recipe via Meal-Master (tm) v8.06

     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    Fresh ginger piece (2");
          - 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 tb 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 tb oil and the
 remaining mushrooms and thyme.

 Heat 2 tb 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 tb 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.

 Recipe by Yewande Komolafe

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

 Uncle Dirty Dave's Archives

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