Brazilian recipe
Roasted cumin eggplant
This roasted cumin eggplant recipe stands out for its simplicity and bold flavour, offering 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 cracked black pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh eggplants in the produce section of local supermarkets or at roadside vegetable stalls. Olive oil, vegetable oil, cumin, and spices are available in the pantry aisles of grocery stores.
Preparation method
- Preheat the oven to 220°C.
- 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 approximately 1 cm thick.
- Divide the thicker part into two strips and dice them into 1 cm pieces to maintain consistent cooking.
- In a small bowl, combine the olive oil, vegetable oil, cumin, salt, and pepper.
- Arrange the eggplant pieces on a large baking tray.
- Pour the seasoning mixture over the vegetables and toss carefully by hand so every piece is evenly coated.
- Place in the oven for approximately 40 minutes.
- Turn the pieces with a spatula halfway through the cooking time to ensure they brown evenly.
- Remove from the oven once they are tender and lightly golden.
- Serve immediately.
Observations
The secret to this preparation lies in cutting the vegetables into uniform pieces, ensuring that they all become tender and golden at the same time. The combination of olive oil and cumin creates an irresistible aroma while roasting in the oven.
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