Brazilian recipe
Roasted Eggplant with Cumin (Berinjela assada com cominho)
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 seeds
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh eggplants and pantry staples like cumin, olive oil, and vegetable oil at local markets, general grocery stores, or island cooperative shops.
Preparation method
- Preheat the oven to 220°C.
- 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 1 cm thick half-moons.
- Divide the thicker part into two strips and chop them into 1 cm chunks to maintain uniform cooking.
- In a small bowl, combine the olive oil, vegetable oil, cumin, salt, and black pepper.
- Arrange the eggplant pieces on a large baking sheet.
- Pour the seasoned oil mixture over the vegetables and toss carefully with your hands so all pieces are well coated.
- Bake in the oven for approximately 40 minutes.
- Turn the pieces over 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 into uniform pieces, which ensures 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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