
Mushroom And Eggplant Yassa
Sauce yassa is a flavorful Senegalese stew made from caramelized onions, chile, garlic, and ginger, simmered in stock and finished with lime juice.This vegan version uses mushrooms and eggplants to add depth. It is served over steamed rice, millet, or fonio, topped with fresh scallions and optional lime wedges for extra flavor.
Total Time 45 minutes mins
Servings 4
Ingredients
- 6 tablespoon neutral oil such as grapeseed or canola, plus more as needed
- 1 pound baby bella or button mushrooms sliced
- Salt and black pepper
- 8 thyme sprigs
- 2 large yellow onions about 1 ½ pounds total, thinly sliced
- 1 Scotch bonnet chile
- 4 garlic cloves thinly sliced
- 1 2 inch piece fresh ginger, scrubbed and grated
- 2 fresh or dried bay leaves
- 1 medium eggplant about 1 ¼ pounds, trimmed and cut into 1 inch cubes
- 2 cups vegetable stock
- 2 limes
- 1 tablespoon Dijon mustard
- 2 scallions thinly sliced
Instructions
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half of the mushrooms in an even layer to the hot oil. Season with salt and pepper, and add 4 sprigs of thyme. Sear the mushrooms, stirring occasionally, until they are lightly browned on both sides, about 4 minutes. Transfer the mushrooms to a plate, and repeat with another tablespoon of oil, the remaining mushrooms, and thyme.
- Heat 2 tablespoons of oil over medium-high heat. Add the onions and season with salt and pepper. Cook, stirring occasionally, until the onions are softened and browned at the edges, about 5 minutes. Lower the heat to medium and continue cooking, stirring frequently, until the onions are caramelized, about 12 minutes.
- Add the remaining 2 tablespoons of oil to the skillet. Pierce the Scotch bonnet with a sharp knife and add it to the pan. Then, add the garlic, ginger, and bay leaves. Stir and cook until the chile begins to soften, about 1 minute. Add the eggplant, lightly season with salt, and stir to coat it with the onion mixture. Return the mushrooms to the skillet, along with any juices from the plate. Pour in the vegetable stock and simmer over medium-high heat, stirring frequently, until the liquid becomes saucy, about 8 minutes.
- Juice one lime and cut the other into wedges. Add the lime juice and mustard to the sauce, stirring and cooking until the sauce thickens, about 4 minutes. Mix in the scallions and cook for another minute. Taste and adjust seasoning with more salt or lime juice, if needed. Serve the warm yassa over steamed rice, fonio, or millet, along with the lime wedges for squeezing.