Brazilian recipe
Roasted Cumin Eggplant (Berinjela assada com cominho)
This roasted cumin eggplant recipe stands out for its simplicity and bold flavor, making it a practical and nutritious side dish for your meals.
0.0 / 5 by 0 Reviews
Ingredients
3 eggplants
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
1/4 cup olive oil
1/4 cup vegetable oil
1 tablespoon cumin
1/2 teaspoon salt
Freshly ground black peppercorns to taste
Where to find ingredients
You can find fresh eggplants and spices at local greengrocers or supermarkets. If cumin seeds are unavailable, ground cumin is a direct substitute.
Preparation method
- Preheat the oven to 220 ºC
- 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 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 bowl, combine the olive oil, vegetable oil, cumin, salt, and pepper
- Arrange the eggplant slices in a large baking sheet
- Pour the liquid seasoning over the vegetables 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 the time to brown evenly
- Remove when they are tender and slightly golden
- Serve immediately
Observations
The secret to this preparation lies in cutting the vegetables uniformly, which ensures they all become tender and golden at the same time. The combination of olive oil and cumin creates an irresistible aroma while roasting.
Ratings and comments