Brazilian recipe
Cumin-Roasted Eggplant (Berinjela assada com cominho)
This cumin-roasted eggplant recipe stands out for its simplicity and bold flavor, offering a practical and nutritious option to accompany your meals.
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Ingredients
3 medium eggplants
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon ground cumin
1/2 teaspoon salt
Freshly cracked black pepper, to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon ground cumin
1/2 teaspoon salt
Freshly cracked black pepper, to taste
Where to find ingredients
Look for eggplants in the fresh produce section; olive oil and vegetable oil in the cooking oils aisle; ground cumin and salt in the spice aisle; pepper in the pepper or seasonings area.
Preparation method
- Preheat the oven to 220°C.
- Wash the eggplants well and dry them completely.
- Remove the stems and cut the eggplants in half, separating the thinner from the thicker half.
- Cut these halves again lengthwise.
- Slice the thinner half into 1 cm thick half-moon slices.
- Divide the thicker half into two strips and chop into 1 cm pieces to keep cooking even.
- In a small bowl, combine olive oil, vegetable oil, cumin, salt, and pepper.
- Arrange the eggplant slices on a large baking sheet.
- Pour the seasoned liquid over the vegetables and toss gently with your hands until all pieces are well coated.
- Bake for about 40 minutes.
- Turn the pieces halfway through to brown evenly.
- Remove when tender and lightly golden.
- Serve immediately.
Observations
The secret to this method lies in uniform slicing so every piece becomes tender and golden at the same time. A mix of olive oil and cumin creates an irresistible aroma as the eggplant roasts.
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