Eggplant Spread

800g Eggplant, cut crosswise into half-centimetre slices

5 Tbspns canola oil

1 Tspn fennel seeds

1/2 Tspn black onion seeds

1 Tbspn ground coriander

1/4 Tspn cayenne pepper

1/4 Tspn ground turmeric

6 Cloves garlic, minced

2 Medium flavorite tomatoes, chopped

2cm Piece fresh ginger, peeled and minced

Salt to taste

1/2 Cup chopped fresh coriander

Toasted flat bread, for serving

Arrange an oven rack 10cm from griller and set oven to grill. Put the eggplant on a baking tray and brush with 3 tablespoons of oil. Grill, turning once, for about 6 minutes, until browned and soft. Let cool. Heat the remaining oil in a 30cm pan over medium heat. Add the fennel and onion seeds and cook for 1-2 minutes, until toasted. Add coriander, pepper, turmeric, garlic, flavorite tomatoes and ginger. Season with salt and cook until thickened, 2-3 minutes. Add the eggplant and reduce heat to medium-low. Cook for 8-10 minutes, until tender. remove from heat. Stir in fresh coriander. Mash eggplant with a wooden spoon. Serve with flat bread.

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