Ingredients
Check off ingredients as you go
- 2 medium eggplants (aubergines)
- 1 level Tbsp garlic powder
- 1 level Tbsp ground cumin
- 1/2 tsp salt
- 3 Tbsp neutral oil (sunflower)
- In a large bowl, combine all the seasoning ingredients. Peel the eggplants, cut them into cubes and add them to the bowl, then toss well to coat the eggplant.
- Preheat the oven to 190°C (375°F). Spread the eggplant on a baking sheet lined with parchment paper and bake for about 35 minutes. Stir halfway through. If they seem to be drying out during baking, add a drizzle of oil and toss well.
Serve with your kemia or with pita, tahini sauce and homemade falafel.