Eggplant Spread
Los Angeles home cook Ruth Honegger recommends eating this spicy spread with pita, lavash, or naan.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Oven
- Baking sheet
- Pastry brush
- Skillet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Peeler
- Stove
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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