Minty Sweet And Sour Eggplant (aubergine)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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 seed
• 3 tablespoons lemon juice, fresh
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 2 tablespoons sugar
• 1 tablespoon mint, fresh, very finely minced

Recipe

• 1 preheat the broiler and position the rack on the top level.
• 2 line a baking sheet with foil and brush the foil with oil.
• 3 if using japanese eggplants, slice on the diagonal 1/3 inch thick.
• 4 if using italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
• 5 lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
• 6 broil until lightly browned.
• 7 turn and repeat.
• 8 if you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
• 9 turn off broiler and pre-heat oven to 350°f.
• 10 toast the cumin seeds in a small saute pan until they darken and give off an aroma.
• 11 cool the seeds and place in a bowl with the rest of the seasoning ingredients.
• 12 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.
• 13 cover with foil and bake for 20 minutes. (result is a lovely casserole/gratin of eggplant to serve as a side.
• 14 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).
• 15 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.
• 16 as a canape or a side, the eggplant can be served hot or at room temperature.