Eggplant Spread

Name: Eggplant Spread
Total time: PT0D0H0M
Yield: makes 2 1/2 Cups
Ingredients: 1 3 ⁄ 4 lb. eggplant, cut crosswise into ¼" 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

Serves
makes 2 1/2 Cups

JAMES OSELAND

Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.

Ingredients

1 ³⁄₄ lb. eggplant, cut crosswise into ¼" 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

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Instructions

Step 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.

Step 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.