Dominican mashed eggplant recipe
Does anyone know of a recipe for mashed eggplant that you would spread on toast. My relative from the DR said (after tasting the Mediterranean dish Baba Ghanoush) that they have something like that in the DR. Or at least she ate it in her family. She couldn't recalled what else was in it besides eggplant, garlic & lemon.
I will get our cook's version of that dish for you. Be a while...
This is the common Dominican recipe -
Berenjenas asadas (Roasted aubergines) - Dominican Cooking
- but it could have been Middle Eastern baba ganoush. Many Dominicans are of Middle Eastern origin - could she be one of them?
my cook is out on an errand so let me give you my recipe, lol
Originally Posted by Hillbilly
Lately I've been making eggplant more often since I'm trying to stay away from meat and eat more vegetables.
I large eggplant which sometimes I either boil or roast over flames until somewhat soft. I cut up onions, garlic, peppers, oregano, black pepper and tomatoes and sautee in olive oil (don't forget some salt OR chicken cube), add some tomato sauce if you use tomato paste add a little water to dissolve, I don't wait until these are soft but when still crisp I throw in the eggplant which I cut up into small chunks some people would mash it to a smooth consistency, stir it in and cover for like 5 minutes. Serve with white rice or yuca or boiled platanos or boiled sweet potato, mmmm.
my recipe I don't think you can spread on toast but if you blended the peppers onion etc.and sauteed that in oil and mashed the eggplant really well you would have what you are looking for, most Dominicans mashed their eggplants really smoothly, I don't. Enjoy!
eggplants are best mashed...then thrown away....YUK!!!!
Hey, my beloved mother, RIP, used to make a YUMMYLICIOUS fried berengena that used to be OUT OF THIS WORLD!!.
1- Peal the berengena,
2- Cut in slices
3- Boil it for a few minutes,
4- Take berengena slices out and let it dry for a bit
5- Put flour on a plate,
6- Add milk to the flour,
7- Add eggs to the flour,
8- Add a little olive oil to the flour,
9- Mix it
10- Take each berengena slice and dip it on the flour,
11- Place slices on a hot pan (hot with oil),
12- Turn berengena over after about 1-2 minutes,
Shyt, I am hungry now, jeje.
You guys should try eggplant parmesan or caponata. No yuck there only yummy
If you want to skip all the calories just brush slices of eggplates with a little oil and broil.
Thanks a million guys! I have an eggplant sitting here nervously contemplating his fate, shall he be smashed or fried?
I noticed that vinegar was used instead of lemon in the recipe in the link. She uses alot of lemon in her cooking, so maybe that's just her recollection. She washes her meats with lemon juice (well, here it would be called lime juice).
I had totally forgotten about Aunt Clara's website. And what I would give for a sapote shake (batida?). Y bacalao con yuca. When I was in Spain, I toured the ruins of the Roman bacalao and wine making facilities under the old cathedral in the Gothic quarter. If you're ever in Barcelona go to the restaurant around the corner from the city museum called Puerta Plata. It was such a nice break from what I considered boring Catalan food.
OK..off to make lunch..thanks again!!!!
Fried it and then tell us how good it was.
Originally Posted by jlnnc
If ever in Santo Domingo, I can have Mom Elana make you some. She makes a MEAN, MEAN finger licking ones!!.
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