Brazilian recipe
Roasted Eggplant with Cumin (Berinjela assada com cominho)
This roasted eggplant with cumin recipe highlights simplicity and bold flavors, offering a practical and nutritious side dish for your meals.
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Ingredients
3 eggplants
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon salt
Freshly cracked black pepper to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin seeds
1/2 teaspoon salt
Freshly cracked black pepper to taste
Where to find ingredients
You can find fresh eggplants and pantry staples like cumin, olive oil, and vegetable oil at local produce markets or general grocery stores in Apia.
Preparation method
- Preheat your oven to 220°C (425°F).
- Wash the eggplants thoroughly and pat them completely dry.
- Remove the stems and cut the eggplants in half, separating the thinner end from the thicker end.
- Slice these halves lengthwise.
- Slice the thinner portion into 1 cm thick half-moons.
- Divide the thicker portion into two strips and chop them into 1 cm chunks to maintain uniform cooking.
- In a small bowl, whisk together the olive oil, vegetable oil, cumin, salt, and black pepper.
- Spread the eggplant pieces across a large baking sheet.
- Pour the seasoned oil mixture over the vegetables and toss gently with your hands to ensure every piece is well coated.
- Place in the oven and roast for approximately 40 minutes.
- Turn the pieces with a spatula halfway through the cooking time to ensure even browning.
- Remove from the oven once the pieces are tender and lightly golden.
- Serve immediately.
Observations
The secret to this dish lies in cutting the vegetables uniformly, ensuring they all become tender and golden simultaneously. The combination of olive oil and cumin creates an irresistible aroma while roasting in the oven.
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