Brazilian recipe
Roasted Cumin Eggplant (Berinjela assada com cominho)
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 tbsp cumin
1/2 tsp salt
Freshly ground black pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tbsp cumin
1/2 tsp salt
Freshly ground black pepper to taste
Where to find ingredients
You can find all fresh produce and pantry staples at your local supermarket, greengrocer, or farmers' market. For the best quality, choose firm, shiny eggplants.
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 approximately 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, vegetable oil, cumin, salt, and pepper
- Arrange the eggplant slices in a large roasting pan
- Pour the liquid seasoning over the vegetables and mix carefully with your hands to ensure every piece is well coated
- Bake for approximately 40 minutes
- Turn the pieces with a spatula halfway through the cooking time to brown them evenly
- Remove from the oven when they are tender and lightly golden
- Serve immediately
Observations
The secret to this preparation lies in the uniform cutting of the vegetables, ensuring that every piece becomes 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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