How often have you been reading a magazine or newspaper and come across a recipe, and you are immediately interested and tear it out with all intentions of cooking it? I know I have an entire 3-ring binder full of ripped-out and ripped-up recipes. Recipes I have never cooked and looked at again. I’m going to change that. I am tackling the book and cooking all those yummy recipes!! So here’s my first recipe. I tore this out of the NYTimes cooking section from August 14, 2024. Why did I choose this one? Eggplant!!! Spiced Roasted Eggplant.
Ingredients
- 3 small Italian eggplants (1½ pounds) I couldn’t find small, so I used two medium size
- ½ cup olive oil
- 3 garlic cloves, finely grated – I used one clove
- 1 tablespoon ground cumin
- ¾ teaspoon kosher salt (such as Diamond Crystal)
- ¼ teaspoon crushed red pepper flakes
Step 1
Heat the oven to 450 degrees and line a sheet pan with parchment paper.
Step 2
Prepare eggplants by slicing off their tops and a fine layer of skin from their bottoms. Slice the eggplant into 1-inch-thick rounds and place on the lined pan.
Step 3
Make your spice oil by combining the olive oil, garlic, cumin, salt, and red pepper flakes in a small bowl. Brush the spiced oil onto the faces of all the eggplant slices, flip each one over, and repeat on the second side.
Step 4
Roast for 20 minutes, then flip over each round with a spatula and roast for another 10 to 20 minutes or until soft, browned, and crisp. If you’re looking for extra color, broil the eggplant, watching carefully for about a minute or so.
The recipe is true to how its written. Try it and enjoy!! More to come!
Spiced Roasted Eggplant - NYTimes
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Loading...A great and easy way to enjoy your veggies
Ingredients
- • 3 small Italian eggplants (1½ pounds) I couldn’t find small so I used two medium size
- • ½ cup olive oil
- • 3 garlic cloves, finely grated – I used 1 clove
- • 1 tablespoon ground cumin
- • ¾ teaspoon kosher salt (such as Diamond Crystal)
- • ¼ teaspoon crushed red pepper flakes
Instructions
Step 1
Heat the oven to 450 degrees and line a sheet pan with parchment paper.
Step 2
Prepare eggplants by slicing off their tops and a fine layer of skin from their bottoms. Slice the eggplant into 1-inch-thick rounds and place on the lined pan.
Step 3
Make your spice oil by combining the olive oil, garlic, cumin, salt and red-pepper flakes in a small bowl. Brush the spiced oil onto the faces of all the eggplant slices, then flip each one over and repeat on the second side.
Step 4
Roast for 20 minutes, then use a spatula to flip over each round. Roast for another 10 to 20 minutes, or until soft, browned and crisp. If you’re looking for a little extra color, broil the eggplant, watching carefully, for about a minute.
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