Brazilian recipe
Roasted cumin eggplant (Berinjela assada com cominho)
This roasted cumin eggplant recipe stands out for its simplicity and bold flavor, being a practical and nutritious option to accompany 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
You can find fresh eggplants, olive oil, and spices at local greengrocers or supermarkets. If olive oil is unavailable, you may use sunflower oil as a substitute.
Preparation method
- Preheat the oven to 220 ºC
- Thoroughly clean the eggplants 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 container, combine the olive oil, oil, cumin, salt, and pepper
- Arrange the eggplant slices on a spacious baking sheet
- Pour the liquid seasoning over the vegetables 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 dish lies in the uniform cutting of the vegetables, 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 roasting.
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