What you need:
- 1 lb eggplant cut lengthwise
- 1/2 teaspoon cumin
- 1 teaspoon sherry or red wine vinegar
- 2 glugs olive oil
- Salt + Pepper
Preheat oven to 375 F
Toss the eggplant with olive oil, cumin, salt and pepper.
Roast until the flesh is brown, dry and taut, and the inside is soft, about 25-35 minutes…depending on the size. Transfer eggplant to a bowl and toss with the vinegar, then cover bowl with plastic or foil for 5 minutes. This steams the eggplant.
Serve or refrigerate for up to 5 days.
If you don’t have cumin, use your favorite spice. I like this with paprika as well.