Brazilian recipe
Roasted Cumin Eggplant
This roasted cumin 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 olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
You can find fresh eggplants, cumin, and high-quality oils at local supermarkets, produce markets, or organic grocery stores.
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 with the vegetable oil cumin salt and pepper
- Arrange the eggplant slices on a large baking sheet
- Pour the liquid seasoning over the vegetables and mix carefully with your hands so all pieces are well coated
- Bake for approximately 40 minutes
- Turn the pieces with a spatula halfway through cooking to ensure even browning
- Remove when they are tender and lightly golden
- Serve immediately
Observations
The secret to this preparation lies in the uniform cutting of the vegetables, 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.
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