Brazilian recipe
Roasted Eggplant with Cumin (Berinjela assada com cominho)
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
3 eggplants
1/4 cup olive oil
1/4 cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup olive oil
1/4 cup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
Find fresh vegetables at local produce markets. Olive oil and oils are available at any general grocery store or specialty pantry shop.
Preparation method
- Preheat the oven to 220 ºC
- Clean the eggplants well 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, oil, cumin, salt, and pepper
- Arrange the eggplant slices on a spacious baking sheet
- 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 the help of a spatula halfway through the time to brown evenly
- Remove when they are tender and lightly golden
- Serve immediately
Observations
The secret to this preparation lies in cutting the vegetables uniformly, 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 baking.
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