Eggplant Spread

  • Serves

    makes 2 1/2 Cups


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


  • 1 34 lb. eggplant, cut crosswise into ¼" slices
  • 5 tbsp. canola oil
  • 1 tsp. fennel seeds
  • 12 tsp. black onion seeds
  • 1 tbsp. ground coriander
  • 14 tsp. cayenne pepper
  • 14 tsp. ground turmeric
  • 6 cloves garlic, minced
  • 2 medium tomatoes, chopped
  • 1 (1") piece fresh ginger, peeled and minced
  • Kosher salt, to taste
  • 12 cup minced cilantro
  • Toasted flat bread, for serving


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.

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