Brazilian recipe
Roasted Aubergine with Cumin
A simple roasted aubergine side with cumin, olive oil and a warm peppery aroma, easy to serve alongside everyday meals.
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Ingredients
3 aubergines
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
In Tuvalu, look for aubergines, cooking oil, salt and black pepper at local food shops, market stalls and general stores. Olive oil and cumin are most likely in larger grocery stores or imported food sections; if olive oil is scarce, keep it as the ideal choice and use a neutral cooking oil only as a substitute.
Preparation method
- Preheat the oven to 220 ºC
- Wash the aubergines well and dry them completely
- Remove the stems and cut the aubergines in half, separating the slimmer part from the thicker part
- Cut those halves again lengthways
- Slice the slimmer part into half-moons about 1 cm thick
- Divide the thicker part into two strips and chop them into 1 cm pieces so they cook evenly
- In a small bowl, combine the olive oil, oil, cumin, salt and pepper
- Arrange the aubergine slices on a roomy baking tray
- Pour the seasoned oil over the vegetable and mix carefully with your hands so every piece is well coated
- Bake for about 40 minutes
- Turn the pieces with a spatula halfway through so they brown evenly
- Remove from the oven when they are tender and lightly browned
- Serve straight away
Observations
The key to this preparation is cutting the aubergines evenly so every piece turns tender and lightly browned at the same pace. Olive oil and cumin bring a deep, fragrant warmth as the vegetables roast, making this a practical side dish with plenty of flavour.
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