Subj : NYT E-Z Dinner - 77
To   : All
From : Dave Drum
Date : Thu Feb 01 2024 18:07:00

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    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
  
  Uncle Dirty Dave's Archives
 
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.... "The kitchen oven is reliable, but it's made us lazy." -- Jamie Oliver
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