Brazilian recipe
Roasted brinjal with cumin (Berinjela assada com cominho)
Roasted brinjal with cumin is simple, aromatic and nourishing, a practical vegetable side for everyday meals.
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Ingredients
3 brinjals
1/4 teacup olive oil
1/4 teacup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 teacup olive oil
1/4 teacup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
In Singapore, brinjal, cumin, olive oil, cooking oil, salt and black pepper are available at wet markets, supermarkets and Indian provision shops. Brinjal is the common local name for eggplant.
Preparation method
- Preheat the oven to 220 ºC
- Wash the brinjals well and dry them completely
- Remove the stems and cut the brinjals 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 brinjal slices in a spacious baking tray
- Pour the liquid seasoning over the vegetable and mix carefully with your hands so all pieces are well coated
- Place in the oven for approximately 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 turns soft and lightly golden at the same time. The mix of olive oil and cumin creates an irresistible aroma while roasting.
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