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1
Preheat the broiler and position the rack on the top level.
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2
Line a baking sheet with foil and brush the foil with oil.
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3
If using Japanese eggplants, slice on the diagonal 1/3 inch thick.
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4
If using Italian eggplants, slice in half lengthwise, and then cut slices 1/3 inch thick.
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5
Lay as many as will fit on the baking sheet and brush with oil and sprinkle with salt and pepper.
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6
Broil until lightly browned.
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7
Turn and repeat.
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8
If you have more slices than will fit on one baking sheet, repeat the process until all slices have been browned.
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9
Turn off broiler and pre-heat oven to 350u00b0F.
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10
Toast the cumin seeds in a small saute pan until they darken and give off an aroma.
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11
Cool the seeds and place in a bowl with the rest of the seasoning ingredients.
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12
Lay the eggplant slices in a baking dish in slightly over-lapping rows or concentric circles. Dribble or brush over each row the seasoning mixture until all slices are used.
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13
Cover with foil and bake for 20 minutes. (Result is a lovely casserole/gratin of eggplant to serve as a side.
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14
In the alternative, place slices on baking sheet, brush with seasoning mixture and bake till mixture is absorbed. (Result is a canape which can be served on its own).
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15
Beware--the aroma is so good you will be tempted to pick one up and eat it to the despair of your fingertips and tongue.
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16
As a canape or a side, the eggplant can be served hot or at room temperature.
