If you are an eggplant lover like me, you might have tried it fried, stir-fried, baked, and of course braised. Braised eggplant (or berenjenas guisadas) was my favorite dish growing up, as a side to black bean rice. This dish goes well with rice or quinoa, though I suspect it is also delicious with flat breads like pita or naan.
In the Dominican Republic, eggplant is widely used as a meat substitute, despite its low protein content. Its meaty texture and flavor are only two of many good reasons to eat eggplant. This vegetable is packed with antioxidants, vitamins B1, B6 and fiber.
This recipe is super simple and suitable for vegetarians.
- 2 Italian eggplants
- 1/2 medium red onion
- 3 cloves of garlic or 1 teaspoon of crushed garlic
- 1 heaping table-spoon of tomato paste
- 1 tablespoon of cooking oil
- 1 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 cup of water
Wash the eggplant and cut it into bite size cubes with skin on.
Slice the onion and crush the garlic, forming a paste with it with a pestle and mortar, or chopping thinly.
On a medium to large frying pan, add the oil and allow to heat on high.
Add the onions and stir until they become transparent. Lower heat to medium.
Add the garlic, and the water. When water starts bubbling up, add the tomato paste and dissolve into the water with a spatula or fork.
Add the eggplant and cover for 5-7 minutes, stirring occasionally.
Once eggplant is soft, add half the salt and pepper and stir. Taste and add more salt in increments if needed.
Serve and enjoy!