LOCRIO DE BERENJENA 🇩🇴 RICE AND EGGPLANT

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is more cost-effective.

cilantro

💰Cheaper: parsley

Parsley is a common substitute for cilantro in many dishes.

Make a long cut along the length of the eggplant and keep making shallow cuts on the inside until you can press the skin flat. Sprinkle each eggplant with half a tablespoon of salt, and lay them flat on a tray lined with paper towels. Set them aside for another step later.

In a medium pot, heat the olive oil. Add the onion and cook, stirring until it starts to turn translucent. Add peppers, oregano, garlic, peas, carrots, olives, corn and ½ tablespoon of black pepper. Cook and stir for one minute. Stir in tomato sauce, followed by 4 cups of water. Season it with salt to taste. Lower heat to medium and bring to a boil.

When the water comes to a boil, add the rice and cook, stirring regularly to prevent it from sticking to the bottom. When almost all the liquid has evaporated, cover with a tight-fitting lid and cook over low heat for 10 minutes. After 10 more minutes, taste the rice. It should be firm but cooked through. If necessary, cover it again and leave it for another 5 minutes over low heat.

Shake any excess salt off the eggplant, then cut them into small chunks. In a bowl, whisk flour, onion powder, 1½ tablespoons of salt, dry parsley, and 1½ tablespoons of black pepper until it's uniformly mixed. In a separate bowl, whisk the eggs. Drench the eggplant pieces in egg, and coat with flour to form a thick layer. Place them on a tray.

Heat the oil for frying over medium-high heat in a small saucepan. Fry the eggplants without overcrowding until they turn golden brown, flipping halfway to fry evenly. Place them on a paper towel to remove excess oil and set them aside.

Remove the rice from the heat. Serve rice and top with the fried eggplant.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary