Berenjena Guisada [Video+Recipe] Stewed Eggplants
See just how to make Berenjena guisada, our tasty roasted and stewed eggplant dish that can make even the most humble weekday meals special.
Servings 4 servings
Calories 339kcal
Ingredients
- 4 eggplant medium (about 6 ounces [170 grams] each)
- 6 tablespoons olive oil (see notes above the recipe)
- 1 large red onion minced
- 1 bell pepper diced
- 4 clove garlic crushed
- 1 ¼ teaspoon salt or to taste
- ½ teaspoon pepper (freshly-cracked, or ground), or to taste
- 1 cup tomato sauce
- 1 tablespoon minced parsley
Instructions
1. Roasting
- 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.Right after removing from the heat, please in a bowl and cover with a lid. Let them rest until they have all cooled to room temperature.
2. Peeling
- Once cooled, remove and discard the peel. Cut the ends with a knife.
3. Mashing
- Using two forks, shred, and mash the eggplant. The final consistency is a matter of taste, so mash as much or as little as you like. Set aside.
4. Cooking
- Heat oil over low heat in a skillet or pan. Cook and stir the onions until they turn translucent. Add the bell pepper and garlic.Cook and stir for a minute. Add the eggplants, stir, and season with salt and black pepper.
5. Simmer
- Mix in the tomato sauce. Cover and simmer over low heat for 7 minutes.Taste and add salt to taste if you find it necessary.
6. Serving
- Remove from the heat. Sprinkle with parsley and serve.See serving suggestions above the recipe.
Video
Nutrition
Calories: 339kcal | Carbohydrates: 36g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1030mg | Potassium: 1353mg | Fiber: 16g | Sugar: 21g | Vitamin A: 1388IU | Vitamin C: 57mg | Calcium: 66mg | Iron: 2mg
