Berenjena Guisada (Roasted and Stewed Eggplants)
This Berenjena Guisada is a flavorful comfort dish! Roasted and stewed eggplants paired with fresh veggies create a vibrant meal.
Equipment
- Sharp Knife
- Cutting Board
- Baking Sheet
- Large skillet or pot
- Measuring Spoons
- Spatula
Ingredients
For the Berenjena Guisada:
- 4 medium eggplants (about 6 ounces [170 grams] each)
- 6 tablespoons olive oil
- 1 large red onion (minced)
- 1 piece bell pepper (diced)
- 4 cloves garlic (crushed)
- 1 teaspoon salt (or to taste)
- ½ teaspoon pepper (freshly cracked or ground, to taste)
- 1 cup tomato sauce
- 1 tablespoon minced parsley (for garnish)
Instructions
Instructions
- Step 1: Prepare the Eggplants - Preheat your oven to 400°F (200°C). Wash the eggplants thoroughly, cut off the tops and bottoms, then slice them lengthwise into quarters. Sprinkle a little salt on the eggplant pieces and let them sit for about 15 minutes.
- Step 2: Roast the Eggplants - Rinse the salted eggplants under cold water and pat them dry. Toss the eggplant pieces with 3 tablespoons of olive oil on a baking sheet. Spread them out in a single layer and roast for about 20 minutes.
- Step 3: Sauté the Vegetables - Heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Add the minced red onion and diced bell pepper. Sauté for about 5 minutes, then add the crushed garlic, salt, and pepper. Cook for another minute.
- Step 4: Combine and Simmer - Add the roasted eggplants to the skillet with the sautéed vegetables. Pour in the tomato sauce and stir to combine. Simmer for about 10 minutes.
- Step 5: Garnish and Serve - Remove from heat and stir in the minced parsley. Serve warm, on its own or with rice or crusty bread.
Notes
- Use fresh, ripe eggplants for the best flavor.
- This dish can be made vegan by ensuring all ingredients are plant-based.
- Leftovers taste even better the next day; perfect for meal prep!