Berenjenas guisadas (Stewed eggplants)
Hello meatless Monday!
How was your weekend? I hope you did have a wonderful cinco de mayo celebration filled with tasty dishes and endless margaritas, like this wonderful passion fruit Margarita.
Today I bring you a wonderful eggplant recipe, from my country, Berenjenas guisadas or stewed eggplants, so you can take on meatless Monday like a champ. This dish is full of flavor and you won’t even notice there’s no meat in your table.
- 3 tablespoons of vegetable oil
- 6 small eggplants or 3 large eggplants
- 1½ teaspoons salt
- 1 pound tomatoes, diced (2 cans of diced tomatoes)
- 1 pepper
- 2 teaspoons vinegar
- 1 large onion, diced
- 3 garlic cloves, mashed
- ¼ cup parsley, chopped
- ¼ cup cilantro, chopped
- 2 bay leaves
- 2 tablespoons tomato paste
- ½ cup of water
- Salt and pepper to taste
- Put the eggplants directly on the fire on your stove. When the side on the fire has blackened turn, and repeat until the whole eggplant has turned black.
- Immediately put all the eggplants in a large bowl and cover with plastic wrap and let cool down, about 15 minutes. Using a spoon, remove all the pulp and discard the peel. Mash the eggplant flesh with a fork and reserve.
- In a skillet or pan heat the oil and cook the onions, peppers and garlic until they turn soft, about 7 minutes or so. Add tomatoes and tomatoes paste. Let the tomatoes simmer for 5 minutes then add the eggplants, cilantro, bay leaves and parsley. Taste and rectify seasoning.
- Here in the DR we serve this eggplants with white rice and tostones. Enjoy
Here in the DR we serve this eggplants with white rice and tostones. Enjoy