Brazilian recipe
Roasted cumin eggplant (Berinjela assada com cominho)
This roasted cumin eggplant recipe stands out for its simplicity and bold flavour, making it a practical and nutritious side dish for your meals.
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Ingredients
3 eggplants
1/4 cup olive oil
1/4 cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh eggplants and spices in local fruit and vegetable markets or large supermarket chains. As a substitute for regular oil, you may use sunflower or canola oil.
Preparation method
- Preheat the oven to 220 ºC
- Wash the eggplants thoroughly and dry them completely
- Remove the stems and cut the eggplants in half, separating the thinner part from the thicker one
- Cut these halves again lengthwise
- Slice the thinner part into half-moons approximately 1 cm thick
- Divide the thicker part into two strips and chop them into 1 cm pieces to maintain uniform cooking
- In a small bowl, combine the olive oil, oil, cumin, salt, and pepper
- Arrange the eggplant slices in a large baking tray
- Pour the liquid seasoning over the vegetables and mix carefully with your hands so all pieces are well coated
- Place in the oven for approximately 40 minutes
- Flip the pieces with a spatula halfway through the cooking time to brown evenly
- Remove when they are tender and lightly golden
- Serve immediately
Observations
The secret to this dish lies in cutting the vegetables into uniform pieces, ensuring they all turn out tender and golden at the same time. The combination of olive oil and cumin creates an irresistible aroma while roasting in the oven.
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