Bahian-spiced aubergine

Bahian-spiced aubergine

By
From
Cabana The Cookbook
Serves
2-6
Photographer
Martin Poole

Tempero baiano is a spice mixture from Bahia in eastern Brasil, which is often used to flavour fish, vegetables and soups. This is far more exciting than the usual vegetarian barbecue options, and can also be served as a side dish with barbecued meat.

Ingredients

Quantity Ingredient
1 large aubergine
olive oil, for brushing
2-3 teaspoons Chimichurri marinade
2-3 teaspoons Spicy malagueta marinade
sea salt
freshly ground black pepper

For the tempero baiano seasoning

Quantity Ingredient
1 teaspoon cumin seeds
1/2 teaspoon dried parsley
1/2 teaspoon ground turmeric
1/2 teaspoon ground white peppercorns
1/4 teaspoon cayenne pepper
1 teaspoon dried oregano

Method

  1. Light the barbecue and let the flames die down before starting to cook. If cooking indoors, heat a griddle pan until hot. Mix together all the spices for the seasoning and set aside. Cut the aubergine into 1.5 cm thick slices. Brush the slices with olive oil, then sprinkle over the spice mixture and season lightly with salt and pepper. Thread the slices on to metal skewers.
  2. Barbecue or griddle the aubergine slices for 2–4 minutes on each side, until tender and golden brown around the edges. Transfer to a serving plate, drizzle over a little of the chimichurri and spicy malagueta marinades and serve warm.
Tags:
Cabana
Brasilian
Brazilian
Brasil
Brazil
Latin
South
American
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