Berenjenas Asadas

Berenjenas Asadas Recipe - A Delicious Vegetarian Dish from Dominican Republic

Region / culture: Dominican Republic | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Berenjenas Asadas, a delightful dish hailing from the Mediterranean and Latin American cuisines, is a testament to the versatility and rich flavors of eggplants. This recipe transforms simple ingredients into a savory, comforting meal that can be enjoyed at any time of the day. The combination of roasted eggplants with a medley of vegetables and eggs, seasoned to perfection, makes for a dish that's not only nutritious but also full of complex flavors and textures.

History

The tradition of roasting eggplants over an open flame can be traced back centuries in various cultures around the Mediterranean and the Middle East. Each region has its own variation of the dish, incorporating local ingredients and cooking techniques. Berenjenas Asadas, as we know it today, is a fusion of these traditional methods with the culinary influences of Latin America, where eggplants were introduced by the Spanish and Portuguese. This recipe has evolved over time, adapting to the tastes and ingredients available in different regions.

Ingredients

4 large eggplants
4 eggs
2 tbsp of oil
1 large green bell pepper, cut into small cubes
4 plum tomatoes, cut into small cubes
1 large onion, sliced finely
0.25 tsp of ground black pepper
0.5 tbsp of mashed garlic
0.5 tsp of vinegar
salt

How to prepare

Place the eggplants directly on the flame of your stove.
Rotate the eggplants until the entire surface is blackened.
Immediately immerse the eggplants in cold water.
Using a spoon, separate the flesh of the eggplant from the peel.
Mash the eggplant flesh with a fork and set aside.
Heat a tablespoon of oil in a shallow pan.
Sauté the onions, then add the pepper, tomatoes, garlic, and vinegar.
Add the mashed eggplant and simmer until most of the liquid has evaporated.
Season with black pepper.
Add the eggs and simmer until they are fully cooked.
Adjust the salt according to taste.

Variations

This recipe is highly adaptable to personal tastes and available ingredients. For a heartier version, add diced cooked potatoes or chickpeas. Cheese lovers can sprinkle grated cheese on top before serving. For a vegan version, omit the eggs and add extra vegetables or tofu for protein.

Cooking Tips & Tricks

To achieve the perfect Berenjenas Asadas, selecting the right eggplants is crucial. Look for eggplants that are firm and heavy for their size, with smooth, shiny skin. When roasting the eggplants, ensure that the entire surface is evenly charred, as this imparts a smoky flavor to the dish. Immersing the roasted eggplants in cold water not only makes peeling easier but also stops the cooking process, preserving the texture. Finally, simmering the eggplant mixture until most of the liquid has evaporated concentrates the flavors and prevents the dish from being too watery.

Serving Suggestions

Berenjenas Asadas can be served as a main dish or as a side. For a complete meal, pair it with a simple salad, crusty bread, or a serving of quinoa or rice. It can also be topped with fresh herbs, such as parsley or cilantro, for added flavor and color.

Cooking Techniques

Roasting the eggplants over an open flame is key to achieving the smoky flavor characteristic of Berenjenas Asadas. However, if an open flame is not available, broiling the eggplants in the oven is a good alternative. Sautéing the vegetables on medium heat ensures they are cooked through without losing their texture.

Ingredient Substitutions

If green bell peppers are not available, red, yellow, or orange bell peppers can be used as a sweet alternative. Plum tomatoes can be substituted with any variety of ripe tomatoes. For those avoiding eggs, a mixture of chickpea flour and water can be used as a binding agent to mimic the texture of the eggs.

Make Ahead Tips

The eggplant flesh can be roasted and mashed ahead of time, stored in the refrigerator for up to two days. The vegetable mixture can also be prepared in advance, allowing the flavors to meld together, enhancing the overall taste of the dish.

Presentation Ideas

Serve Berenjenas Asadas in a colorful bowl or platter, garnished with fresh herbs and a drizzle of olive oil. For an elegant touch, serve individual portions in small ramekins, topped with a sprinkle of smoked paprika or freshly ground black pepper.

Pairing Recommendations

Berenjenas Asadas pairs well with a light, crisp white wine such as Sauvignon Blanc or a dry rosé. For a non-alcoholic option, a sparkling water with a squeeze of lemon complements the flavors of the dish.

Storage and Reheating Instructions

Leftover Berenjenas Asadas can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply warm in a skillet over medium heat until heated through, adding a little water or oil if necessary to prevent sticking.

Nutrition Information

Calories per serving

A serving of Berenjenas Asadas is relatively low in calories, making it an excellent choice for those looking to maintain or lose weight. On average, a serving contains about 200-250 calories, depending on the size of the portions and the amount of oil used in the recipe.

Carbohydrates

Eggplants are a low-carbohydrate vegetable, making Berenjenas Asadas a suitable dish for those monitoring their carb intake. The primary source of carbohydrates in this recipe comes from the vegetables, particularly the onions and tomatoes. A serving of Berenjenas Asadas contains approximately 15-20 grams of carbohydrates, making it a low to moderate carb option.

Fats

The fats in this recipe come mainly from the oil used for sautéing and the natural fats found in the egg yolks. Using a high-quality oil, such as olive oil, can add healthy monounsaturated fats to the dish. Overall, the fat content in Berenjenas Asadas is moderate, and can be adjusted based on the type and amount of oil used.

Proteins

Eggs are the primary source of protein in Berenjenas Asadas, making it a great option for vegetarians looking for protein-rich meals. Each serving of this dish provides a good amount of protein, essential for building and repairing tissues, while also making the dish satisfying and filling.

Vitamins and minerals

Berenjenas Asadas is rich in vitamins and minerals, thanks to the variety of vegetables used. Eggplants are a good source of fiber, vitamins B1 and B6, and potassium. Tomatoes and bell peppers add vitamin C, vital for immune function, while onions provide antioxidants and heart-healthy flavonoids. This dish is a nutritional powerhouse, offering a range of essential nutrients.

Alergens

The primary allergen in this recipe is eggs. Individuals with an egg allergy should avoid this dish or consider egg substitutes to enjoy a similar version of Berenjenas Asadas. This recipe is gluten-free, nut-free, and dairy-free, making it suitable for those with common food allergies or intolerances.

Summary

Berenjenas Asadas is a nutritious, flavorful dish that offers a good balance of carbohydrates, proteins, and fats, along with a variety of vitamins and minerals. It's low in calories and suitable for a range of dietary needs, making it a versatile and healthy option for any meal.

Summary

Berenjenas Asadas is a versatile, flavorful dish that showcases the humble eggplant in a delicious and nutritious way. With its rich history, simple ingredients, and easy adaptability to different dietary needs, it's a perfect addition to any meal, offering a taste of Mediterranean and Latin American cuisines right at your table.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Berenjenas Asadas. It was many years ago, during a trip to Spain with my husband, where we stumbled upon a small, family-run restaurant in the heart of Barcelona. The aroma of grilled vegetables and spices filled the air, drawing us in like moths to a flame.

As we sat at a rickety wooden table, our waiter, a friendly man with a thick Catalan accent, recommended we try the Berenjenas Asadas – grilled eggplant with a tangy marinade of olive oil, garlic, and vinegar. I had never been a fan of eggplant, but something about the way he described the dish piqued my interest.

The first bite was a revelation. The smoky flavor of the grilled eggplant combined with the sharpness of the vinegar and the earthiness of the garlic was a taste sensation like no other. I knew I had to learn how to make this dish for myself.

After finishing our meal, I asked our waiter for the recipe. He chuckled and shook his head, telling me it was a closely guarded family secret. But he saw the determination in my eyes and offered to teach me how to make it instead.

Over the next few days, I spent hours in the restaurant's kitchen, watching and learning as the chef expertly grilled the eggplant, mixed the marinade, and plated the dish with a flourish. I took notes, asked questions, and absorbed every detail like a sponge.

When it was time for us to leave Barcelona, the chef handed me a handwritten copy of the recipe for Berenjenas Asadas. I thanked him profusely and promised to cherish it forever.

Back home, I set to work recreating the dish in my own kitchen. I grilled the eggplant over an open flame, letting the skin char and blister until it was soft and smoky. I mixed the marinade with care, adjusting the amounts of vinegar and garlic until it matched the flavor I remembered from that small restaurant in Spain.

The first time I made Berenjenas Asadas for my family, they were skeptical. Eggplant was not a vegetable we often ate, and the idea of grilling it seemed strange to them. But one bite was all it took to win them over. They marveled at the bold flavors and unique combination of ingredients, declaring it a new favorite.

From that day on, Berenjenas Asadas became a staple in our household. I made it for special occasions and weeknight dinners alike, always eliciting praise and requests for seconds. It was a dish that brought us together, a reminder of that unforgettable trip to Spain and the kind chef who shared his recipe with me.

As the years passed, I continued to hone my skills and experiment with different variations of Berenjenas Asadas. I added fresh herbs, roasted red peppers, and crumbled feta cheese to the mix, creating new and exciting flavor profiles that delighted my family and friends.

Now, as I sit in my cozy kitchen, surrounded by the scent of grilled eggplant and garlic, I can't help but smile. The recipe for Berenjenas Asadas may have originated in a small restaurant in Barcelona, but it has become a part of my culinary repertoire, a treasured memory of my travels and a testament to the power of food to bring people together.

I may never know the exact secret behind the chef's version of Berenjenas Asadas, but I am grateful for the opportunity to learn and adapt it to my own tastes. And as I take a bite of the dish I have made countless times before, I am transported back to that bustling restaurant in Spain, where a simple meal sparked a lifelong passion for cooking and sharing delicious food with the ones I love.