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 turntranslucent. 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. If you want to make berenjena guisada, add tomato sauce instead of eggs.
5. Seasoning
Season with pepper and salt to taste. Add the cilantro or parsley and stir.
6. Serving
Remove from the heat. Serve hot as a side dish, or as a main dish.
Video
Notes
Berenjena asada guisada
If you are vegan, make berenjena asada guisada by switching the eggs for a cup of tomato sauce. It's a very popular version too!