1 large eggplant or 2 1/2 lbs Japanese eggplants
4 - 6 T olive oil
1/2 t salt
black pepper to taste
1 t cumin seeds
3 T fresh lemon juice
1/2 t salt
1/4 t cayenne pepper
2 T sugar
1 T finely minced fresh mint
To prepare the eggplant: Turn the broiler to high and position a rack on
the top level of the oven. Cut the eggplant crosswise at a slight diagonal
into oval slices about 1/3 inch thick. Lay as many as will fit on a baking
sheet. (You may need to do them in several batches). Brush lightly with oil
and sprinkle lightly with salt and pepper. Broil until golden brown on one
wide. Turn the slices, brush with oil and sprinkle with salt and pepper.
Continue broiling until golden and cooked through.
Turn off the broiler and heat the oven to 350 degrees.
Prepare the seasoning mixture: Put the cumin seeds into a small pan and toast,
shaking and stirring over medium heat for about 1 minute, until the seeds have
darkened and released their aroma. Transfer to a small bowl and let cool a
moment, then stir in the lemon juice, salt, cayenne, sugar and mint.
Lay the eggplant slices in a shallow baking dish, such as a 9 x 13 inch dish,
overlapping slightly. When the bottom of the dish is filled, drizzle some of
the seasoning mixture over the eggplant. Continue to layer eggplant and seasoning
mixture until the eggplant is used up.
Cover the dish with aluminum foil and bake in the preheated 350 degree oven until
the eggplant is heated through and the flavors have time to mingle - about 30 minutes.
Serve hot or at room temperature.
Makes 4 to 6 servings.
I usually use one good size eggplant for this recipe and all the seasoning mixture. I place one layer of eggplant in a smaller baking dish and then pour all the seasoning mixture over them. That makes enough for 2 - 4 servings.
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