Grilled Eggplant with Toasted Cumin
When we are lucky enough to have eggplant come from our Maine garden, I really love to treat it simply. So true of how I think of vegetables and garden vegetables in particular. Steamed, lightly seasoned, even roasted, as here, with very little adornment to cover the nuance of flavors you can discover in your mouth when a vegetable is freshly picked and thoughtfully prepared.
3 small to medium eggplants, split in half lengthwise
2 teaspoons cumin
2 tablespoons olive oil
1 teaspoon salt
Preheat oven to 400 degrees. Place eggplant face side up on a roasting pan. Toast the cumin in a small saucepan over medium high heat for 3-4 minutes or until the cumin is fragrant. This releases the oils in the spice. Combine the cumin and olive oil in a blow and use a pastry brush to top the eggplant. Sprinkle with salt and bake for 50 minutes or until the eggplant is tender.
Serves 6 (or fewer if you are all feeling greedy)