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 peppercorns to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
You can find eggplants and high-quality spices such as cumin at local farmers' markets, produce stands, or the produce and spice aisles of any neighborhood grocery store.
Preparation
- Preheat the oven to 220 ºC
- Wash the eggplants well and dry them completely
- Remove the stems and cut the eggplants in half
- Separate 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 ensure uniform cooking
- In a small bowl, combine the olive oil with the vegetable oil, cumin, salt, and pepper
- Arrange the eggplant pieces on a large baking sheet
- Pour the liquid seasoning over the vegetables
- Mix carefully with your hands so all the pieces are well coated
- Bake for approximately 40 minutes
- Turn the pieces with a spatula halfway through the cooking time to ensure even browning
- Remove from the oven when they are tender and lightly golden
- Serve immediately
Notes
The secret to this dish lies in the uniform cutting of the vegetables, which ensures that 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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