Eggplant Spread

** Eggplant Spread** Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan. See this RecipeJames Oseland

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

Eggplant Spread
Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.
Yield: makes 2 1/2 Cups

Ingredients

  • 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

Instructions

  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.