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 option to accompany 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 ground black pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black pepper to taste
Where to find ingredients
Look for fresh eggplants, olive oil, vegetable oil, cumin, salt, and pepper at your local grocery store or market.
Preparation method
- Preheat the oven to 430 ºF
- 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 lengthwise again
- 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 vegetable oil, cumin, salt, and pepper
- Arrange the eggplant slices on a large baking sheet
- Pour the liquid seasoning over the vegetable and mix carefully with your hands so that all pieces are well coated
- Bake for approximately 40 minutes
- Flip 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 with cumin creates an irresistible aroma during cooking.
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