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Eggplant Spread
Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.
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Credit: James Oseland
cut crosswise into 1⁄4" slices
5 tbsp. canola oil
1 tsp. fennel seeds
1⁄2 tsp. black onion seeds
1 tbsp. ground coriander
1⁄4 tsp. cayenne pepper
1⁄4 tsp. ground turmeric
6 cloves garlic, minced
2 medium tomatoes, chopped
1 1" piece fresh ginger,
peeled and minced
Kosher salt, to taste
1⁄2 cup minced cilantro
Toasted flat bread, for serving
1. Arrange an oven rack 4" from broiler; set oven to broil. Put eggplant on a baking sheet; brush with 3 tbsp. oil. Broil, flipping once, until browned and soft, about 6 minutes. Let cool.
2. Heat remaining oil in a 12" skillet over medium heat. Add fennel and onion seeds; cook until toasted, 1–2 minutes. Add coriander, cayenne, turmeric, garlic, tomatoes, and ginger and season with salt; cook until thickened, 2–3 minutes. Add eggplant and reduce heat to medium-low; cook until tender, 8–10 minutes. Remove from heat; stir in cilantro. Mash eggplant with a wooden spoon. Serve with flat bread.
MAKES 2 1⁄2 CUPS
