from The Best-Ever Vegetarian Cookbook 2 pounds eggplant (2 large eggplant) 3 tablespoons oil ½ teaspoon black mustard seeds 1 bunch scallions, finely chopped 4 ounces button mushrooms, halved 2 garlic cloves, crushed 1 fresh red chile pepper, finely chopped ½ teaspoon chili powder 1 teaspoon ground cumin 1 teaspoon ground coriander ¼ teaspoon ground turmeric…

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