Ingredients:
2 1/2 lbs eggplants
6 -8 tablespoons peanut oil or 6 -8 tablespoons canola oil
1 -2 teaspoon kosher salt
fresh ground pepper
1 teaspoon cumin seeds
3 tablespoons lemon juice, fresh
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 tablespoons sugar
1 tablespoon mint, fresh, very finely minced
Directions:
Preheat the broiler and position the rack on the top level.
Line a baking sheet with foil and brush the foil with oil.
If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
Broil until lightly browned.
Turn and repeat.
If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
Turn off broiler and pre-heat oven to 350 F.
Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
Beware–the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
As a canape or a side, the eggplant can be served hot or at room temperature.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.