Brazilian recipe
Roasted Eggplant with Cumin
This roasted 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 (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 eggplants and pantry staples like cumin, olive oil, and vegetable oil at most local supermarkets, greengrocers, or farmers' markets.
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 uniform cooking
- In a small bowl, combine the olive oil, vegetable oil, cumin, salt, and pepper
- Arrange the eggplant pieces on a large baking sheet
- Pour the liquid seasoning over the vegetable and mix carefully with your hands so that all pieces are well coated
- Bake for approximately 40 minutes
- Turn the pieces over with a spatula halfway through the cooking time so they brown evenly
- Remove from the oven when they are tender and lightly golden
- Serve immediately
Observations
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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