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Egyptian Eggplant With Coriander


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  • 2 eggplants - (2 to 3 lbs total)
  • 1/4 cup extra-virgin olive oil
  • 7 large garlic cloves - (to 8) finely chopped
  • 1 1/2 teaspoons ground coriander
  • 3/4 teaspoon ground cumin
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 2 tablespoons finely-chopped cilantro
  • Cilantro sprigs for garnish


Servings 4


Step 1

For the favorite Mideast taste, grill the eggplants; otherwise, broil or roast them, then peel them. Chop the eggplant pulp fine with a knife.

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.

This recipe yields 4 side-dish servings.

Each serving: 193 calories; 83 mg sodium; 0 cholesterol; 14 grams fat; 2 grams saturated fat; 17 grams carbohydrates; 2 grams protein; 5.91 grams fiber.

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