Brazilian recipe
Roasted Cumin Eggplant (Berinjela assada com cominho)
This roasted cumin eggplant recipe stands out for its simplicity and bold flavor, offering a practical, nutritious side dish for any meal.
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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 pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh eggplants and pantry staples at local markets and grocery stores on the island. Look for firm, shiny eggplants in the produce section and quality cumin in the spice aisle.
Preparation method
- Preheat the oven to 220°C (425°F).
- Wash the eggplants thoroughly and pat them completely dry.
- Remove the stems and cut the eggplants in half, separating the thinner part from the thicker base.
- Cut these halves again lengthwise.
- Slice the thinner portion into half-moons about 1 cm thick.
- Divide the thicker portion into two strips and chop them into 1 cm pieces to keep the cooking uniform.
- In a small bowl, whisk together the olive oil, vegetable oil, cumin, salt, and pepper.
- Arrange the eggplant pieces on a large baking sheet.
- Pour the seasoning mixture over the vegetables and toss carefully with your hands so every piece is evenly coated.
- Roast in the oven for approximately 40 minutes.
- Turn the pieces with a spatula halfway through the cooking time to ensure they brown evenly.
- Remove from the oven once they are tender and lightly golden.
- Serve immediately.
Observations
The secret to this preparation lies in cutting the vegetables uniformly, ensuring they all become tender and golden at the same time. The combination of olive oil and cumin creates an irresistible aroma while roasting.
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