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 side dish for your meals.
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Ingredients
3 eggplants
1/4 cup (tea) olive oil
1/4 cup (tea) vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup (tea) olive oil
1/4 cup (tea) vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
You can find fresh eggplants and spices in the produce and baking aisles of any local grocery store or farmers' market.
Preparation
- Preheat the oven to 220 ºC
- Wash the eggplants thoroughly
- Dry them completely
- Remove the stems
- Cut the eggplants in half
- Separate 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
- Chop them into 1 cm pieces to maintain uniform cooking
- In a small bowl
- Combine the olive oil
- The vegetable oil
- The cumin
- The salt
- The black pepper
- Place the eggplant pieces on a large baking sheet
- Pour the liquid seasoning over the vegetables
- Mix carefully with your hands so that all pieces are well coated
- Bake for approximately 40 minutes
- Turn the pieces with a spatula halfway through the cooking time to brown evenly
- Remove when they are tender and lightly golden
- Serve immediately
Notes
The secret to this preparation is cutting the vegetables uniformly, which ensures they all become tender and golden at the same time. The combination of olive oil and cumin creates an irresistible aroma while baking.
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