“Roasted Eggplant with Cumin and Cayenne”
By Jessica Bielenberg, senior,
anthropology major, Alpharetta

1 eggplant, sliced into 3/4 inch slices
2 tbsp olive oil
3 tsp cumin
� tsp cayenne
2 cloves of garlic
salt

Sautée garlic if desired in a bowl. Put eggplant in a bowl and salt all slices, fill with water and let sit about 10 minutes. (Soaking it in salt water helps to reduce the bitterness of the eggplant.) Heat oven to about 350 degrees Fahrenheit. Put olive oil in a saucepan and cook eggplant slices until soft. Once softened, place on oiled baking sheet and sprinkle with cumin and cayenne – cayenne is powerful, so use about a three-to-one ratio of cumin to cayenne. Bake until cooked to preference.