Grilled eggplant with garlic, lemon juice and cumin
6 servings
30 minutes
Grilled eggplants with garlic, lemon juice, and cumin are a vibrant dish of Arab cuisine that combines simplicity and sophistication of flavors. Thin slices of eggplant treated with salt become soft and rich, ready to absorb the aromatic mix of garlic, lemon, and cumin. The grill gives the vegetables an appetizing golden crust and a light smoky hint. This dish is a true embodiment of the Mediterranean spirit: light, healthy, with spicy notes. It pairs wonderfully with crispy bread, fresh herbs or yogurt sauces, decorating the table with its rich aroma. Perfect as an independent appetizer or a side dish to meat and fish dishes, it offers gastronomic pleasure and transports you to the atmosphere of Eastern culinary traditions.
1
Cut off the stem of the eggplant and slice it into thin pieces. Place on a board and sprinkle with salt. Flip and salt the other side. Leave for 30 minutes, then dry with a paper towel.
- Eggplants: 450 g
- Salt: 2 tablespoons
2
Sprinkle with garlic and drizzle with lemon juice on both sides. Mix vegetable oil, black pepper, and crushed cumin, and brush the mixture onto the eggplant pieces.
- Ground dried garlic: to taste
- Lemon juice: 2 tablespoons
- Vegetable oil: 0.5 glass
- Freshly ground black pepper: to taste
- Caraway leaves: 1 tablespoon
3
Preheat the grill and roast the eggplants on both sides until soft and golden brown.
- Eggplants: 450 g