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Berenjenas Asadas (Roasted Eggplants)
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Berenjenas Asadas Recipe (Roasted Eggplants)

Berenjenas Asadas Recipe (Roasted Eggplants): A traditional Dominican side dish, it is luscious, smoky and decidedly grown-up.
Course Dinner, Lunch
Cuisine Dominican, Latino
Keyword aubergine, keto, lchf, low calorie, low-carb, vegetarian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 servings
Calories 179kcal
Author Clara Gonzalez

Ingredients

  • 4 large eggplants
  • 2 tablespoons of olive oil
  • 1 large onion , chopped
  • 1 bell pepper cut into small cubes
  • 4 plum tomatoes cut into small cubes
  • 3 cloves of garlic , sliced
  • 4 eggs
  • 1 1/4 teaspoon of salt , or to taste
  • 1/4 teaspoon of pepper , or to taste
  • 1 tablespoon of chopped cilantro (or parsley, optional)

Instructions

  • 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.
    Roasting
  • Peeling: Once cooled, remove and discard the peel. Cut the ends with a knife.
    Peeling
  • 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.
    Mashing
  • Cooking: Heat oil over low heat in a skillet or pan. Cook and stir the onions until they turn translucent. Add the bell pepper, tomatoes and garlic. Cook and stir for a minute. Add the eggplants, cover, and simmer until most of the liquid it releases has evaporated.
    Add the eggs, cook and stir until the eggs set.
    Cooking
  • Seasoning: Season with pepper and salt to taste. Add the cilantro or parsley and stir.
    Seasoning
  • Serving: Remove from the heat. Serve hot as a side dish, or as a main dish.
    Serving

Video

Notes

If you are a vegan, omit the eggs. It will still taste very nice.
Besides the typical custom of serving as a side or main dish, I also love it as spread on a piece of cassava bread or toast. Very filling, delicious and light.

Nutrition

Calories: 179kcal | Carbohydrates: 22g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 109mg | Sodium: 535mg | Potassium: 857mg | Fiber: 10g | Sugar: 13g | Vitamin A: 1000IU | Vitamin C: 36.3mg | Calcium: 53mg | Iron: 1.4mg