Instructions: 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.

Comments: A brief saute with ground coriander seeds, cumin and a generous dose of garlic gives grilled eggplant a delectable taste. I like to finish the dish with a popular herb in the Land of the Nile - cilantro. When heated briefly, this eggplant is a wonderful accompaniment for roasted or grilled lamb, chicken or turkey. Served cold or at room temperature, this versatile puree makes a tasty appetizer with pita bread. As a spread for sandwiches, it has a more vibrant flavor than butter or mayonnaise, and its lower in fat and calories.

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