Egyptian Eggplant with Coriander

2 x eggplants – (2 to 3 lbs total)
1/4 cup extra-virgin olive oil
7 lrg garlic cloves – (to 8) finely chopped
1 1/2 tsp ground coriander
3/4 tsp ground cumin
Salt to taste
Freshly-ground black pepper to taste
2 tbl finely-chopped cilantro
Cilantro sprigs for garnish
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.

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