Venezuelan Eggplant with Green Beans

Venezuelan Eggplant with Green Beans Recipe - Vegetarian Cuisine from Venezuela

Region / culture: Venezuela | Servings: 4 |

Vegetarian diet

Introduction

Venezuelan Eggplant with Green Beans is a delicious and nutritious dish that combines the flavors of roasted eggplant, sautéed mushrooms, green beans, and tomatoes. This recipe is perfect for a vegetarian meal or as a side dish to accompany your favorite protein.

History

This recipe has its roots in traditional Venezuelan cuisine, where eggplant is a popular ingredient in many dishes. The combination of eggplant with green beans and mushrooms creates a flavorful and satisfying dish that is loved by many.

Ingredients

3 large eggplants, halved lengthwise
7 tbsp olive oil
3 cloves garlic, chopped
3 cups shiitake mushrooms, stems removed and caps sliced 0.25 inch thick
1 cup green beans, cut into 1 inch length
1.5 tsp minced shallots
1 tsp minced garlic
3 ripe plum tomatoes, diced
salt and freshly ground pepper, to taste
1 tbsp chopped cilantro leaves
1 tbsp chopped fresh parsley leaves

How to prepare

Preheat the oven to 350°F (177°C).
Peel the eggplant and cut it into 1 inch cubes.
In a medium bowl, combine the eggplant, 6 tbsp of oil, and chopped garlic.
Toss the mixture to coat the eggplant and let it marinate at room temperature for 20 minutes.
Spread the marinated eggplant on a baking sheet.
Roast the eggplant until it becomes tender, which usually takes about 20 minutes.
In a large skillet, heat the remaining tablespoon of oil over medium-high heat.
Add the mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper to the skillet.
Cook and stir the vegetables until they become softened, which usually takes around 5 to 8 minutes.
Add the roasted eggplant to the skillet and mix everything together to combine.
Season the mixture with salt and pepper to taste.

Variations

Add some cooked quinoa or chickpeas for added protein.
Top with crumbled feta or goat cheese for a creamy finish.
Sprinkle with toasted pine nuts or almonds for added crunch.

Cooking Tips & Tricks

Make sure to peel the eggplant before cutting it into cubes to ensure a smooth texture.

- Marinating the eggplant in oil and garlic helps to infuse it with flavor before roasting.

- Be sure to roast the eggplant until it is tender but not mushy.

- Sauté the vegetables until they are softened but still have a bit of crunch for added texture.

- Season the dish with salt and pepper to taste before serving.

Serving Suggestions

Serve Venezuelan Eggplant with Green Beans as a main dish with a side of rice or quinoa. It also pairs well with a fresh salad or crusty bread.

Cooking Techniques

Roasting the eggplant helps to bring out its natural sweetness and adds depth of flavor to the dish.

- Sautéing the vegetables in oil helps to caramelize them and enhance their flavors.

Ingredient Substitutions

You can use button mushrooms or portobello mushrooms instead of shiitake mushrooms.

- Substitute green beans with asparagus or snap peas for a different twist.

Make Ahead Tips

You can prepare the roasted eggplant ahead of time and store it in the refrigerator until ready to use. The sautéed vegetables can also be made in advance and reheated before serving.

Presentation Ideas

Garnish the dish with chopped cilantro and parsley for a pop of color. Serve it in a decorative serving dish for an elegant presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine such as Sauvignon Blanc or a light red wine like Pinot Noir. For a non-alcoholic option, try serving it with a refreshing iced tea or sparkling water with a splash of citrus.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 23g

- Dietary Fiber: 8g

- Sugars: 10g

Fats

- Total Fat: 18g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 15% DV

- Vitamin C: 30% DV

- Calcium: 5% DV

- Iron: 8% DV

Alergens

This recipe contains garlic and mushrooms, which may be allergens for some individuals.

Summary

This dish is a good source of fiber, vitamins, and minerals. It is low in saturated fat and calories, making it a healthy option for a balanced meal.

Summary

Venezuelan Eggplant with Green Beans is a flavorful and nutritious dish that is perfect for a vegetarian meal or as a side dish. With a combination of roasted eggplant, sautéed mushrooms, green beans, and tomatoes, this recipe is sure to become a favorite at your dinner table. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was captivated by its simplicity. It was a warm summer day, and I had just finished tending to my garden when my dear friend Maria stopped by with a basket full of fresh vegetables. Among them were plump eggplants and crisp green beans, and Maria insisted that I try her Venezuelan Eggplant with Green Beans recipe.

Maria had learned the recipe from her own grandmother, who had brought it with her when she immigrated to Venezuela many years ago. As Maria walked me through the steps, I could see the love and care that went into each ingredient. The eggplants were sliced into thick rounds and salted to draw out their bitterness, while the green beans were blanched until tender-crisp.

The key to this dish, Maria explained, was the sofrito. A fragrant mixture of onions, garlic, and bell peppers sautéed in olive oil until golden brown, the sofrito added depth and flavor to the dish. Once the sofrito was ready, the eggplants and green beans were added to the pan, along with a generous splash of tomato sauce and a sprinkle of fragrant herbs.

As the dish simmered on the stove, filling the kitchen with its tantalizing aroma, Maria told me stories of her grandmother and the meals she used to prepare. I could almost imagine her standing in her kitchen, stirring a pot of Venezuelan Eggplant with Green Beans as her children played outside.

When the dish was finally ready, Maria spooned it onto plates and we sat down to eat. The flavors were a revelation – the creamy eggplant complemented by the crunch of the green beans and the tangy tomato sauce. It was a dish that spoke of tradition and history, of family and love.

From that day on, Venezuelan Eggplant with Green Beans became a favorite in my household. I would make it for family gatherings and dinner parties, always receiving compliments and requests for the recipe. Over the years, I have made a few tweaks of my own, adding a pinch of smoked paprika here, a splash of white wine there, but the essence of the dish remains the same.

Whenever I make Venezuelan Eggplant with Green Beans, I am transported back to that sunny afternoon in my kitchen with Maria. I can almost hear her voice guiding me through the recipe, her laughter filling the air. It is a dish that connects me to my past, to the traditions and stories that have been passed down through generations.

In a world that is constantly changing, Venezuelan Eggplant with Green Beans is a reminder of the enduring power of food to bring people together, to create memories and forge connections. It is a dish that is more than just a recipe – it is a piece of history, a taste of home. And for that, I am grateful to my dear friend Maria for sharing it with me.