Eggplant Spread

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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