Brazilian recipe
Roasted Eggplant with Cumin
This roasted eggplant with cumin 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
1/4 cup vegetable oil
Freshly cracked black peppercorns to taste
3 aubergines
1/2 teaspoon salt
1 tablespoon cumin seeds
1/4 cup olive oil
Freshly cracked black peppercorns to taste
3 aubergines
1/2 teaspoon salt
1 tablespoon cumin seeds
1/4 cup olive oil
Where to find ingredients
You can find fresh eggplants, cumin, and high-quality oils at any local supermarket, produce market, or natural food store.
Preparation method
- Preheat the oven to 220 ºC
- Wash the aubergines thoroughly and dry them completely
- Remove the stalks and cut the aubergines in half, separating the thinner part from the thicker one
- 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 ensure even cooking
- In a small bowl, combine the olive oil, vegetable oil, cumin, salt, and pepper
- Arrange the aubergine slices in a spacious baking tray
- Pour the liquid seasoning over the vegetables and mix carefully by hand so all pieces are well coated
- Place in the oven for approximately 40 minutes
- Turn the pieces with a spatula halfway through the cooking time to brown evenly
- Remove when they are tender and lightly golden
- Serve immediately
Observations
The secret to this preparation is cutting the vegetables uniformly, which ensures they all become tender and golden at the same time. The combination of olive oil and cumin creates an irresistible aroma while roasting.
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