Cumin & Curry Spiced Roasted Eggplants
Some people call them ‘eggplants’ others call them ‘aubergine’ - either way, when spiced up and baked, they are creamy, comforting and utterly delicious - let’s not forget the nutrients it brings.
The trick is to baking them until tender, not spongy or hard. For spices, I’ve added cumin, curry, paprika, some salt, pepper, apple cider vinegar and olive oil.
2 large eggplants or 4 small ones
2 tbsp olive oil
2 tbsp apple cider vinegar (or juice of 1 lemon)
1/2 tsp cumin powder
1/2 tsp curry powder
1/4 tsp chili flakes
1/4 tsp paprika powder
2 garlic cloves
Preheat the oven at 200C. Wash the eggplants and slice into four lengthwise.
Place the slices on a baking tray and using a sharp knife, make criss-cross lines on each Aubergine slice.
Crush and chop the garlic and mix all the ingredients (excluding the eggplants) in a small bowl.
Spread the mix evenly on each Aubergine slice and bake for 40 minutes or until soft and tender.