Brazilian recipe
Roasted Eggplant with Cumin
This roasted eggplant with cumin recipe stands out for its simplicity and intense flavor, making it a practical and nutritious option to accompany your meals.
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Ingredients
3 eggplants
1/4 cup (chá) olive oil
1/4 cup (chá) vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
1/4 cup (chá) olive oil
1/4 cup (chá) vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
Ingredients can typically be found at most grocery stores and supermarkets.
Preparation method
- Preheat 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 cooking uniformity
- In a small bowl, combine the olive oil with the vegetable oil, cumin, salt, and pepper
- Arrange the eggplant slices on a spacious baking sheet
- Pour the liquid seasoning over the vegetable and carefully mix with your hands so all pieces are well coated
- Bake for approximately 40 minutes
- Flip the pieces with the help of a spatula halfway through to ensure even browning
- Remove when tender and lightly golden
- Serve immediately
Observations
The secret to this preparation lies in the uniform cut of the vegetables, which ensures they all become tender and golden at the same time. The combination of olive oil with cumin creates an irresistible aroma during cooking.
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