Brazilian recipe
Roasted Cumin Eggplant (Berinjela assada com cominho)
This roasted cumin eggplant recipe stands out for its simplicity and bold flavors, making for a practical and nutritious side dish for your daily 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
You can find fresh eggplants and pantry staples like cumin, olive oil, and black peppercorns at local produce markets or general grocery stores. If you cannot find fresh cumin, ground cumin is a standard substitute.
Preparation method
- Preheat your 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 portion into half-moons approximately 1 cm thick.
- Divide the thicker portion into two strips and chop them into 1 cm pieces to maintain uniform cooking.
- In a small bowl, whisk together the olive oil, vegetable oil, cumin, salt, and black pepper.
- Arrange the eggplant pieces in a large, spacious roasting pan.
- Pour the seasoned oil mixture over the vegetables and toss gently with your hands to ensure every piece is evenly coated.
- Place in the oven and roast for approximately 40 minutes.
- Flip 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 into uniform pieces, which ensures they all become tender and golden at the same time. The combination of olive oil and earthy cumin creates an irresistible aroma while roasting in the oven.
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