Roasted & Stewed Dominican Eggplant Recipe

eggplant

🥗Healthier: zucchini

💰Cheaper: cabbage

Zucchini offers a similar texture while being lower in calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth can be healthier and more flavorful.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

Roast eggplant directly on the burner for 10-15 minutes, turning occasionally until evenly charred.

Let the roasted eggplants cool for about 15 minutes, then peel off the skin and chop the flesh into small pieces.

In a non-stick frying pan, heat 4 tablespoons of olive oil.

Add chopped onion and bell pepper; sauté for about 3 minutes until they change color.

Add minced garlic and mashed oregano; sauté for a few seconds to avoid burning the garlic.

Add chopped tomatoes and cook for 1 minute, then stir in 1 tablespoon of tomato paste and cook for another minute.

Add the chopped eggplant to the pan and reduce heat to medium.

Season with salt, black pepper, and Creole seasoning to taste; mix well and cook for 2 minutes.

Add chopped cilantro and 1/3 cup of water; simmer to allow flavors to meld for about 6-7 minutes.

Optionally, add a pinch of Parmesan cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level: