Eggplant Spread

Roasting a whole eggplant until the skin wrinkles and the flesh turns creamy is the secret to this spread’s deep, smoky flavor. No charcoal grill needed.

The eggplant gets pricked all over with a fork before baking, which lets steam escape and prevents any messy blowouts in your oven. Once it’s soft enough to practically fall apart, the flesh blends with fresh parsley and cilantro into a velvety base.

Cumin and coriander bring warm, earthy depth, while a dash of hot pepper sauce adds just enough heat to keep things interesting. A quick stovetop simmer thickens everything into a spreadable consistency that clings to pita wedges or crusty bread without sliding off.

Kitchen Tips

• The eggplant is done when it feels very soft when squeezed with tongs and the skin looks deflated and papery.
• Let the roasted eggplant cool completely before peeling. The skin slips off much easier when it’s not scorching hot.
• For a smokier flavor, char the eggplant under the broiler for the last 5 minutes of cooking.
• This spread tastes even better the next day after the spices have had time to meld. Store covered in the fridge for up to 4 days.

Variations

• Stir in a spoonful of tahini for a richer, nuttier spread closer to baba ganoush.
• Swap the hot pepper sauce for smoked paprika if you want warmth without the vinegar tang.
• Add a squeeze of fresh lemon juice right before serving to brighten everything up.