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.