Brazilian recipe
Roasted Cumin Eggplant (Berinjela assada com cominho)
This roasted cumin eggplant recipe stands out for its simplicity and bold flavor, 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 at local farmers' markets or grocery stores. Vegetable oil can be replaced with canola or sunflower oil if preferred.
Preparation method
- Preheat the oven to 220°C.
- 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 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 cooking uniformity.
- In a small bowl, combine the olive oil, oil, cumin, salt, and pepper.
- Arrange the eggplant slices in a large baking dish.
- Pour the liquid seasoning over the vegetables and mix carefully with your hands to ensure 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 ensure even browning.
- Remove when they are tender and lightly golden.
- Serve immediately.
Observations
The secret to this preparation lies in the uniform cutting 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 while they roast in the oven.
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