Andrew Zimmern Cooks: Charred Eggplant Dip - Andrew Zimmern

Ingredients

• 1 serrano pepper
• 3 eggplants, about 2 1/2 pounds
• 2 tablespoons olive oil, plus a drizzle for garnish
• 4 garlic cloves, peeled and smashed
• 1/4 cup onion, minced
• 1/4 teaspoon cayenne pepper
• 1 tablespoon ground coriander seed
• 1 teaspoon cumin
• Pinch of cinnamon
• Pinch of cardamom
• 1/4 cup cilantro, chopped
• 1 cup fresh tomato puree
• 1 tablespoon fresh lime juice
• 1 tablespoon parsley, chopped for garnish
• Flatbread, for serving