Ingredients
2 x eggplants – (2 to 3 lbs total)
1/4 cup extra-virgin olive oil
7 lrg garlic cloves – (to finely chopped
1 1/2 tsp ground coriander
3/4 tsp ground cumin
Salt to taste
Freshly-ground black pepper to taste
2 tbl finely-chopped cilantro
Cilantro sprigs for garnish

Directions
Heat the oil in a large heavy skillet. Add the garlic and cook over low heat, stirring, for 1 minute. Stir in the ground coriander and cumin and let the spices toast for a few seconds over low heat. Immediately add the eggplant and mix well. Cook over low heat for 5 minutes to thicken and blend flavors.
Season generously with salt and pepper. Stir in the chopped cilantro. Serve hot or cold, garnished with cilantro sprigs.

Incoming search terms for the article:

• coriander in egyptian cooking

Be Sociable, Share!

•