Dominican Berenjenas Guisadas (Smoky Stewed Eggplant)
Servings: 6
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Authentic Dominican berenjenas guisadas made with fire-roasted eggplant, tomatoes, garlic, and fresh herbs. A flavorful vegan stew perfect for Meatless Monday.
Ingredients
- 3 tablespoon vegetable oil or olive oil
- 6 small eggplants or 3 large
- 1½ teaspoon salt
- 1 lb tomatoes diced (or 2 cans)
- 1 bell pepper diced
- 1 large onion diced
- 3 garlic cloves mashed
- 2 tablespoon tomato paste
- 2 teaspoon vinegar
- 2 bay leaves
- ½ cup water
- ¼ cup parsley chopped
- ¼ cup cilantro chopped
- Salt and pepper to taste
Instructions
Char the eggplants
- Place eggplants directly over gas flame or on a grill. Turn until completely blackened on all sides.
- Place in a bowl, cover tightly, and let steam 15 minutes.
- Peel and discard skins. Mash the pulp with a fork and reserve.
Build the stew
- Heat oil in a large skillet over medium heat.
- Add onion, pepper, and garlic. Cook until soft, about 7 minutes.
- Add diced tomatoes and tomato paste. Simmer 5 minutes.
- Add mashed eggplant, bay leaves, vinegar, water, cilantro, and parsley.
- Simmer 10–15 minutes until thick and well combined.
- Adjust seasoning and remove bay leaves before serving.
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