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 vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
Find fresh eggplants and spices at local greengrocers or supermarkets. Olive oil and vegetable oil are widely available in grocery stores. For a substitute, you may use all olive oil instead of a blend, although the mix helps achieve a lighter texture.
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 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 maintain cooking uniformity
- In a small bowl, combine the olive oil, vegetable oil, cumin, salt, and pepper
- Arrange the eggplant slices in a spacious baking tray
- Pour the liquid seasoning over the vegetables and mix carefully by hand so that all pieces are well coated
- Place in the oven for approximately 40 minutes
- Turn the pieces with the help of 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 the uniform cutting of the vegetables, which ensures that each piece becomes 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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