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Eggplant with cumin

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Ingredients for 4 servings:

  • 2 eggplant(s)
  • ½ tsp cumin powder
  • ½ tsp coriander powder
  • 2 large jalapeños
  • 4 tbsp olive oil
  • 1 tbsp lime juice
  • 1 tbsp Balsamic vinegar, dark

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Cut the eggplant into finger-thick slices and season with salt. Let stand for 30 minutes, then rinse and pat dry. Slice the jalapeños into thin rings. Grill the eggplant on each side. Place all the other ingredients in a dish and mix well. Place the hot eggplant slices in the herb mixture and toss to coat. Serve hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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