Get ready for a culinary journey with my star dish: Dominican Stewed Eggplant (Berenjena Guisada Dominicana)! This Caribbean delight is an explosion of textures and aromas that'll have you dancing merengue in the kitchen.
Picture tender chunks of eggplant lovingly simmered in a rich, aromatic sauce in the Stewed Eggplant. Each bite is like a warm hug from the Dominican grandma you never had.
This isn't just any eggplant, it's a Berenjena Dominicana with a passport! It brings all the culinary secrets of the beautiful Dominican Republic straight to your plate.
Ready to add a Caribbean twist to your dinner? This berenjenas guisadas is waiting to take you on a tasty trip, with no luggage required. Dare to try it and let yourself be seduced by the Dominican charm in every bite!
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Why You Should Love Berenjena Guisada
Berenjena Guisada, a Dominican stewed eggplant dish, is a flavorful, comforting meal that celebrates simple ingredients. Here’s why you’ll love it:
- Rich Flavor: The eggplant absorbs the savory spices and herbs, making every bite flavorful and satisfying.
- Nutrient-Dense: Eggplant is low in calories but packed with vitamins, antioxidants, and fiber, making this dish both healthy and filling.
- Vegan-Friendly: Perfect for plant-based diets, it’s hearty enough to be enjoyed as a main or side dish.
- Easy to Make: With basic ingredients and a straightforward cooking process, it’s an excellent choice for home cooks of all skill levels.
- Versatile: You can pair it with rice, serve it with bread, or enjoy it on its own for a light, wholesome meal.
Ingredients Used to Make Berenjena Guisada Dominicana
- 4 eggplant, medium (about 6 ounces or 170 grams for each)
- 6 tablespoons olive oil,
- 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
How to Make Berenjena Guisada Dominicana
- Place the eggplants directly on the flames on your stove. When the side closest to the fire has darkened, flip it and continue until the eggplant is completely black. After removing from the heat, transfer to a bowl and cover with a lid. Allow them to cool completely to room temperature.
- Once cold, remove and discard the peel. Cut the ends using a knuckle fork to shred and mash the eggplant. The final consistency is up to personal preference, so mash as much or as little as you like. Set aside.
- In a skillet or pan, heat the oil on low. Cook and stir until the onions are transparent. Combine the bell pepper and garlic. Cook and stir for 1 minute. Stir in the eggplants and season with salt and black pepper.
- Mix in the tomato sauce. Cover and simmer on low heat for 7 minutes. Taste, then add salt as needed.
- Remove from the heat. Sprinkle with parsley and serve. See the serving suggestions above the recipe.
Nutrition Facts (per serving)
- Calories: 162 kcal
- Protein: 3g
- Carbohydrates: 13g
- Sugars: 7g
- Fat: 11g
- Saturated Fat: 1.8g
- Fiber: 5g
- Sodium: 520mg
- Cholesterol: 0mg
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Easy Berenjena Guisada Dominicana
Discover the delicious flavors of Berenjena Dominicana, a traditional Dominican eggplant dish, with So Damn Delish. A healthy, savory option packed with taste!
Ingredients
- 4 eggplant, medium (about 6 ounces [170 grams] each)
- 6 tablespoons olive oil
- 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
- Add eggplant cubes, cook until they start to soften.
- Stir in tomato sauce, oregano, cilantro, and salt.
- Cover and let it simmer on low heat for about 15-20 minutes.
- Add a splash of vinegar, stir, and cook for 2 more minutes.
- Enjoy hot with rice or as a side dish!
Notes
- Oil: While you may minimize the amount of oil in the recipe, olive oil provides a lot of flavor and is a terrific healthy option.
- Roasting Options: Roast the eggplants over an open fire, such as a barbecue, an open flame on the stove, or broil on a tray, turning regularly to ensure equal charring.
Eggplant size: Smaller eggplants are preferable to larger eggplants because they cook more quickly and evenly when roasted.
Nutrition
- Calories: 162 kcal
- Sugar: 7g
- Sodium: 520mg
- Fat: 11g
- Saturated Fat: 1.8g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
