Locrio de Berenjena [Video+Recipe] Rice and Eggplant

Locrio de berenjena (rice and eggplant).

Locrio de Berenjena [Video+Recipe] Rice and Eggplant

If you're looking for a nice little Dominican vegetarian dish, look no further. Berenjena lovers rejoice, we've taken this obscure Locrio de berenjena and gave it a new twist that we found greatly improves it.

Course Dinner, Lunch

Cuisine Dominican, Latino

Keyword arroz con berenjena recipe, locrio de berenjena recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 777kcal

Author Clara Gonzalez

Ingredients

3 small eggplants about 6 ounces [170 grams]
2½ tablespoon salt divided (or more, to taste)
4 tablespoons olive oil
1 small red onion chopped
¼ cup bell peppers diced. or cubanelle peppers (cubanelle)
½ teaspoon oregano dried, ground
1 tablespoon garlic crushed
⅓ cup peas
⅓ cup diced carrot diced
¼ cup pitted green olives (optional)
⅓ cup sweet corn
2 tablespoon black pepper freshly ground or crushed, divided
1 cup tomato sauce
4 cup long grain rice
1½ cup all-purpose flour
1½ tablespoon onion powder
1½ tablespoon dry parsley
3 eggs
1 cup oil for frying

Instructions

1. Salting eggplant

Make a long cut along the lengh of the eggplant and keep making shallow cuts on the inside until you can press the skin flat.
Sprinkle each eggplant with half a tablespoon of salt, and lay them flat on a tray lined with paper towels. Set them aside for another step later.

2. Cook the vegetables

In a medium pot, heat the olive oil. Add the onion and cook, stirring until it starts to turn translucent. Add peppers, oregano, garlic, peas, carrots, olives, corn and ½ tablespoon of black pepper. Cook and stir for one minute.
Stir in tomato sauce, followed by 4 cups of water. Season it with salt (I used a tablespoon) to taste. Lower heat to medium and bring to a boil.

3. Cooking the rice

When the water comes to a boil, add the rice and cook, stirring regularly to prevent it from sticking to the bottom. When almost all the liquid has evaporated, cover with a tight-fitting lid and cook over low heat (but just enough to generate steam) for 10 minutes.
In 10 more minutes, taste the rice. It should be firm but cooked through. If necessary, cover it again and leave it for another 5 minutes over low heat.

4. Coat the eggplants

While the rice simmers, proceed with the eggplants. Shake any excess salt off the eggplant, then cut them into small chunks (about ¾ x 1½ inches [1.5 x 4 centimeters]).
In a bowl, whisk flour, onion powder, 1½ tablespoon of salt, dry parsley, and 1½ tablespoon of black pepper until it's uniformly mixed. In a separate bowl, whisk the eggs.
Drench the eggplant pieces in egg, and coat with flour to form a thick layer. Place them on a tray.

5. Fry the eggplants

Heat the oil for frying over medium-high heat in a small saucepan (so it's high enough to cover the eggplant chunks).
Fry the eggplants without overcrowding until they turn golden brown, flipping halfway to fry evenly. Place them on a paper towel to remove excess oil and set them aside.

6. Serve

Remove the rice from the heat. Serve rice and top with the fried eggplant.
See serving suggestions above the recipe.

Video

Nutrition