Spiced Eggplant With Tomato and Mustard Seeds Recipe

Ingredients (12)

• 2 pounds (about 900 g) baby eggplant or Japanese eggplant
• 2 tablespoons plus 1 teaspoon (30 g) kosher salt, divided
• 1/4 cup ghee, butter, or coconut oil; either refined or virgin coconut oil is fine (2 ounces; 55 g)
• 1 teaspoon black mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 2 teaspoons Kashmiri red chile powder (or 1 teaspoon cayenne)
• 3 tablespoons tomato paste (1 1/2 ounces; 45 g)
• 1 tablespoon light brown sugar
• 1 tablespoon distilled white vinegar
• 2 teaspoons mustard oil (see note)
• 2-inch chive sections, picked cilantro leaves, or thinly sliced scallions, for garnish (optional)