Brazilian recipe
Roasted Eggplant with Cumin
This recipe for roasted eggplant with cumin stands out for its simplicity and bold flavor, making it a practical and nutritious option to accompany your meals.
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Ingredients
3 eggplants
1/4 cup (tea) olive oil
1/4 cup (tea) oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup (tea) olive oil
1/4 cup (tea) oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
Eggplants, olive oil, vegetable oil, cumin, salt, and pepper are widely available in most supermarkets in the US. Look for eggplants in the fresh produce section. Cumin, salt, and pepper can be found in the spice aisle. Specialty spices, including different varieties of cumin, might be available in international food aisles or dedicated spice shops. If you're looking for specific types of oil or have dietary restrictions, check the cooking oil section or health food stores.
Preparation method
- Preheat 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 about 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 with the oil, cumin, salt, and pepper
- Arrange the eggplant slices on a spacious baking sheet
- Pour the liquid seasoning over the vegetable and carefully mix with your hands so all pieces are well coated
- Bake for approximately 40 minutes
- Turn the pieces with the help of a spatula halfway through to brown evenly
- Remove when tender and lightly golden
- Serve immediately
Observations
The secret to this preparation lies in the uniform cut 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 during cooking.
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