Brazilian recipe
Roasted aubergine with cumin (Berinjela assada com cominho)
A simple roasted aubergine side seasoned with cumin, olive oil and freshly ground black pepper for deep aroma and soft golden pieces.
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Ingredients
3 aubergines
1/4 tea cup olive oil
1/4 tea cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 tea cup olive oil
1/4 tea cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
Aubergines, cumin, salt, cooking oil and black pepper are widely available in Nigerian open markets and supermarkets. Olive oil is usually in the supermarket oil aisle; choose firm aubergines with smooth skins for even roasting.
Preparation method
- Preheat the oven to 220 ºC
- Wash the aubergines well and dry them completely
- Remove the stems and cut the aubergines 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 keep the cooking even
- In a small container, combine the olive oil with the oil, cumin, salt and pepper
- Arrange the aubergine slices in a spacious baking tray
- Pour the liquid seasoning over the vegetable and mix carefully with your hands so all the pieces are well coated
- Bake for about 40 minutes
- Turn the pieces with a spatula halfway through so they brown evenly
- Remove when they are soft and lightly golden
- Serve immediately
Observations
The secret is cutting the vegetables evenly so every piece softens and browns at the same time. Olive oil and cumin give the aubergine a warm fragrance as it roasts.
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