Roasted Eggplant with Garlic and Cumin

Preheat the oven to 200°C with fan if available. Mix soy sauce, cumin, salt, minced garlic and chopped chili. Wash the eggplant, dry thoroughly and prick one side 4–8 times with a fork.

Coat the eggplant with 15–25 ml of the measured oil, keeping within the total; add any remainder to the seasoning. Roast for 12–15 minutes, continuing if necessary until wrinkled and soft.

Using oven gloves, slit the eggplant lengthwise, open the flesh carefully and spread in the seasoning. Return to the 200°C oven for 4–7 minutes, or until tender and the garlic is cooked.