Step 1For the favorite Mideast taste, grill the eggplants; otherwise, broil or roast them, then peel them. Chop the eggplant pulp fine with a knife.
Step 2Heat 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.