Brazilian recipe
Roasted aubergine with cumin (Berinjela assada com cominho)
Roasted aubergine with cumin is simple, bold in flavour and a practical, nourishing side dish for everyday meals.
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Ingredients
3 aubergines
1/4 cup olive oil
1/4 cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup olive oil
1/4 cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
Aubergines, olive oil, oil, cumin, salt and black pepper can be found in supermarkets, produce markets and general food shops.
Preparation method
- Preheat the oven to 220 ºC
- Wash the aubergines well and dry them completely
- Remove the stems and cut the aubergines in half, separating the thinner part from the thicker part
- Cut these halves again lengthwise
- 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 keep the cooking even
- In a small container, combine the olive oil with the oil, cumin, salt and pepper
- Arrange the aubergine slices on a spacious baking tray
- Pour the liquid seasoning over the vegetable and mix carefully with your hands so all pieces are well coated
- Roast in the oven for about 40 minutes
- Turn the pieces with a spatula halfway through so they brown evenly
- Remove when tender and lightly golden
- Serve immediately
Observations
The secret to this preparation is cutting the vegetables evenly, so all pieces become tender and golden at the same time. Olive oil and cumin create an irresistible aroma as they roast.
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