Brazilian recipe
Roasted cumin eggplant (Berinjela assada com cominho)
This roasted eggplant recipe with cumin 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 seeds
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
You can find fresh eggplants and spices in local fruit and vegetable markets (sabzi mandi) or neighborhood grocery stores. If whole cumin seeds are not available, ground cumin is an acceptable substitute.
Preparation method
- Preheat the oven to 220 ºC.
- Clean the eggplants thoroughly and dry them completely.
- Remove the stems and cut the eggplants in half, separating the thinner part from the thicker one.
- 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 uniform cooking.
- In a small bowl, combine the olive oil, vegetable oil, cumin, salt, and pepper.
- Arrange the eggplant slices in 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 the time to brown evenly.
- 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 cooking.
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