Brazilian recipe
Roasted Eggplant with Cumin
This roasted eggplant with cumin 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 olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
All ingredients can be found in the fresh produce aisle of any standard supermarket or local farmers' market. Spices and oils are typically located in the baking and pantry aisles.
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 lengthwise again
- 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
- Place the eggplant pieces in 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
- Flip the pieces with the help of a spatula halfway through the cooking time to brown evenly
- Remove when 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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