Brazilian recipe
Roasted Brinjal with Cumin (Berinjela assada com cominho)
A simple roasted brinjal side with cumin, olive oil and freshly ground black pepper, made for easy everyday meals.
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Ingredients
3 brinjals
1/4 teacup olive oil
1/4 teacup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 teacup olive oil
1/4 teacup oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
Brinjal, cumin, oil and black pepper are available from supermarkets, fresh markets and spice sellers. If labelled aubergine or eggplant, use the same vegetable.
Preparation method
- Preheat the oven to 220°C
- Wash the brinjals well and dry them completely
- Remove the stems and cut the brinjals 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 keep the cooking even
- In a small container, combine the olive oil with the oil, cumin, salt and pepper
- Arrange the brinjal slices on a roomy baking tray
- Pour the liquid seasoning over the vegetable and mix carefully with your hands so all pieces are well coated
- Bake for approximately 40 minutes
- Turn the pieces with a spatula halfway through so they brown evenly
- Remove when they are tender and lightly golden
- Serve immediately
Observations
The secret of this preparation is cutting the vegetables evenly so every piece becomes tender and golden at the same time. The mix of olive oil and cumin creates an inviting aroma while it cooks.
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