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