Brazilian recipe
Roasted Eggplant with Cumin
This roasted eggplant recipe with cumin stands out for its simplicity and intense flavor, making it a practical and nutritious option to accompany your meals.
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Ingredients
3 aubergines
60ml olive oil
2.5ml salt
Freshly ground black pepper to taste
60ml vegetable oil
1 tablespoon cumin seeds
60ml olive oil
2.5ml salt
Freshly ground black pepper to taste
60ml vegetable oil
1 tablespoon cumin seeds
Where to find ingredients
Olive oil, vegetable oil, cumin, salt, and pepper can be found in the spice and oil aisles of most supermarkets. Whole peppercorns are also available in the spice aisle. Eggplants are typically found in the produce section of grocery stores.
Preparation method
- Preheat the oven to 430 degrees Fahrenheit
- 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, vegetable oil, cumin, salt, and pepper
- Arrange the eggplant slices on a large baking sheet
- Pour the liquid seasoning over the eggplant and carefully mix with your hands so that all pieces are well coated
- Bake for approximately 40 minutes
- Turn the pieces with the help of a spatula halfway through the cooking time 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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