Brazilian recipe
Roasted Eggplant with Cumin
This roasted eggplant recipe with cumin stands out for its simplicity and bold flavor, making it a practical and nutritious option to accompany your meals.
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Ingredients
3 eggplants
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
Olive oil, vegetable oil, cumin, salt, and pepper can be found in the oil and spice aisles of most supermarkets. Eggplants are available in the produce section of grocery stores.
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 part
- Cut these halves lengthwise again
- Slice the thinner part into half-moons about 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, vegetable oil, cumin, salt, and pepper
- Arrange the eggplant slices on a spacious baking sheet
- Pour the liquid seasoning over the eggplant and carefully mix with your hands so that all pieces are well coated
- Bake for approximately 40 minutes
- Flip the pieces with the help of a spatula halfway through to ensure even browning
- Remove when tender and lightly golden
- Serve immediately
Notes
The secret to this preparation lies in the uniform cut of the vegetables, which ensures they all become tender and golden at the same time. The combination of olive oil and cumin creates an irresistible aroma during cooking.
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