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Cumin Roasted Eggplant

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.

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