Brazilian recipe
Roasted Cumin Aubergine (Berinjela assada com cominho)
This roasted cumin aubergine recipe stands out for its simplicity and bold flavour, offering a practical and nutritious side dish for your meals.
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Ingredients
3 aubergines
60ml extra virgin olive oil
60ml sunflower or vegetable oil
1 tablespoon ground cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
60ml extra virgin olive oil
60ml sunflower or vegetable oil
1 tablespoon ground cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
All ingredients are widely available at local supermarkets, greengrocers, or traditional food markets. If ground cumin is unavailable, you may substitute with toasted and ground whole cumin seeds.
Preparation method
- Preheat the oven to 220 ºC.
- Wash the aubergines thoroughly and dry them completely.
- Remove the stems and cut the aubergines in half, separating the thinner part from the thicker one.
- Cut these halves again lengthways.
- 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 keep the cooking uniform.
- In a small bowl, combine the olive oil, vegetable oil, cumin, salt, and pepper.
- Arrange the aubergine slices in a large roasting tin.
- Pour the liquid seasoning over the vegetables and mix carefully with your hands so all pieces are well coated.
- Roast in the oven for approximately 40 minutes.
- Turn the pieces with a spatula halfway through the cooking time to ensure even browning.
- Remove from the oven when they are tender and lightly golden.
- Serve immediately.
Observations
The secret to this dish lies in cutting the vegetables uniformly, which ensures that they all become 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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