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LADIES ONLY TO POST Dominican vegetables

Matilda

RIP Lindsay
Sep 13, 2006
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All this talk of brussel sprouts on the Matilda's blog thread has made me long for them. But there are none where I live. Anyone any ideas for how to make the Dominican vegetables I can buy, somewhat more palatable and interesting?

Talking about okra, tayota, eggplant/aubergine, guandules (apart from in moro)?? Or any others?

Matilda
 

AnnaC

Gold
Jan 2, 2002
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When I was in the DR I tried the long purple eggplant they don't soak up as much oil as the bigger dark purple ones I'm used to up here.

I cut them in thin slices, fry and eat them on pasta with pasta sauce. You can also make caponata or eggplant parmigiano neither are Dominican dishes but made with Dominican eggplant. I use okra in stir fries.

When in doubt my Nonna would boil the vegetable then saute in oil and garlic. Everything tastes better with garlic . :laugh:
 

Chirimoya

Moderator - East Coast & Headline News
Dec 9, 2002
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Okra is good in curries - remember bhindi bhaji and bhindi masala?
https://www.bbc.com/food/recipes/bhindibhajji_74849

I found a nice Filipino recipe for mung beans that works Ok with guandules - with coconut milk but with ginger and spinach too, you can add shrimps.
https://www.geniuskitchen.com/recipe/philippine-mung-beans-in-coconut-milk

Aubergine - roasted, peeled and pureed with tahini, garlic and lemon juice to make baba ganoush, or roasted and mashed with a fork with a bit of mayo for another Middle Eastern-style aubergine salad.
https://www.feastingathome.com/authentic-baba-ganoush-recipe/
https://www.thespruceeats.com/turkish-roasted-eggplant-salad-3274315

Stuffed aubergines with meat or veg filling, with grated cheese.
https://cooking.nytimes.com/recipes/1015148-imam-bayildi

Aubergines are amazing - ratatouille, caponata, moussaka, lasagne, parmigiana.

Tayota is a lost cause though.
 

AlterEgo

Administrator
Staff member
Jan 9, 2009
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Playa Najayo & South Jersey
I’ve never met an eggplant that I didn’t like. Hands down favorite is parmigiana. I like the way Dominicans make it with pork chunks. And the way they make it floured and fried.

Ditto okra. I like it any way. Even plain steamed, dressed with salt, pepper and a little EVOO drizzled over it. Good in soups. Favorite is how my Dominican suegra made it. She sautéed small 1/2” pieces with quite a lot of sliced onions. Salt and a little pepper. Once the onions began to brown a bit, she lowered the gas and covered it to cook the okra. Sometimes she served it just like that, and sometimes she beat several eggs and poured them over the mixture until cooked. Delicioso.
 

Matilda

RIP Lindsay
Sep 13, 2006
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Message from a MAN. He puts olive oil on eggplant and grills it with cheese on top. I have tried AlterEgo's suegra's okra and it is delicious. Good idea re okra curry, Chiri. I did try one with tamarind and okra - we have a tamarind tree here and that was delicious. I have also spotted tahini in the local supermarket so assuming the one pot is there will make baba ganoush.

Thanks for the ideas ladies. Now only to know what to do with tayota!

Matilda
 

mountainannie

Platinum
Dec 11, 2003
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elizabetheames.blogspot.com
you did not mention tomatoes but I have taken to slicing and sautéing the Romas in olive oil - topped w/ grated parmesan... yum..

And Not to forget the Guacamole!!

Tayota? Just tastes like water to me.... But there is often very good zucchini..

not to mention all the "ground veggies"
 

Auryn

Well-known member
Apr 22, 2012
610
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63
I also made a ratatouille with the usual ingredients plus tayota.

I've steamed it with ribboned zucchini and parsely for a side vegetable, but I also like it with just the carrots and broccoli too.

I've made a salad with steamed tayota and auyama, then red pepper, red onion, and avocado cut into rectangular strips. I just season it with some vinegar and add parsely for some extra color. I made it with some sun dried tomato thrown in the other day, which I will try again.

I've also made it stuffed with ground beef and rice, and bacon and potato. I'll stick to bell peppers for the potato version, but the stuffed tayota with rice was okay.
 

BillieWillie

New member
Feb 20, 2019
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www.a-writer.com
I also made a ratatouille with the usual ingredients plus tayota.

I've steamed it with ribboned zucchini and parsely for a side vegetable, but I also like it with just the carrots and broccoli too.

I've made a salad with steamed tayota and auyama, then red pepper, red onion, and avocado cut into rectangular strips. I just season it with some vinegar and add parsely for some extra color. I made it with some sun dried tomato thrown in the other day, which I will try again.

I've also made it stuffed with ground beef and rice, and bacon and potato. I'll stick to bell peppers for the potato version, but the stuffed tayota with rice was okay.
Sounds so yummy, will check it out today. Thanks for sharing!
 

mountainannie

Platinum
Dec 11, 2003
14,944
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elizabetheames.blogspot.com
Found out what parmigiani is! (No Italian blood). This looks nice if I can find Parmesan and if not will have to be ordinary cheese.

https://www.jamieoliver.com/recipes...bergine-parmigiana-melanzane-alla-parmigiana/

Matilda
this made me feel very sad for you -- almost as sad as when my widowed sister-in-law told me that her new fellow "did not like garlic"....

Because the eggplant part is so very rich - I usually make it without the breading..and roast the eggplant.. it is one of my staples since it freezes well - https://cookieandkate.com/2017/italian-eggplant-parmesan-recipe/

Did we cover Moussaka yet??? Be still my heart....

https://www.allrecipes.com/recipe/19644/moussaka/

lots of work but -- well - there are always festivals..
 

mountainannie

Platinum
Dec 11, 2003
14,944
406
83
elizabetheames.blogspot.com
Found out what parmigiani is! (No Italian blood). This looks nice if I can find Parmesan and if not will have to be ordinary cheese.

https://www.jamieoliver.com/recipes...bergine-parmigiana-melanzane-alla-parmigiana/

Matilda
parmesan is available all over the Capital ...If you are making something without the parmesan but with the tipico cheese - it would be more like this - https://www.geniuskitchen.com/recipe/eggplant-tomato-and-mozzarella-stacks-hot-or-cold-502899
 

Meemselle

Just A Few Words
Oct 27, 2014
2,659
85
48
I’ve never met an eggplant that I didn’t like. Hands down favorite is parmigiana. I like the way Dominicans make it with pork chunks. And the way they make it floured and fried.

Ditto okra. I like it any way. Even plain steamed, dressed with salt, pepper and a little EVOO drizzled over it. Good in soups. Favorite is how my Dominican suegra made it. She sautéed small 1/2” pieces with quite a lot of sliced onions. Salt and a little pepper. Once the onions began to brown a bit, she lowered the gas and covered it to cook the okra. Sometimes she served it just like that, and sometimes she beat several eggs and poured them over the mixture until cooked. Delicioso.
When I can find little okras (as the big ones can be a little woody), I make pickled okra. The other way, which is similar to AE's suegra, is an Indian recipe, that calls for cutting the okra into matchsticks and sauteeing it till crispy in parts with curry, coriander, and garam masala. I have had difficulty finding a garam masala here that's not too sweet, so I usually bring it back in my suitcase when I go to NY. The recipe below includes tomatoes, which I don't use.
https://www.saveur.com/article/recipes/bhindi-masala-north-indian-okra-stir-fry
 
Last edited:

Meemselle

Just A Few Words
Oct 27, 2014
2,659
85
48
All this talk of brussel sprouts on the Matilda's blog thread has made me long for them. But there are none where I live. Anyone any ideas for how to make the Dominican vegetables I can buy, somewhat more palatable and interesting?

Talking about okra, tayota, eggplant/aubergine, guandules (apart from in moro)?? Or any others?

Matilda
One of the great plusses of eggplant is that it's pretty reliable here. The same for cauliflower. My Sicilian friend makes a pasta with olive oil, anchovies sauteed until they sort of melt, riced raw cauliflower, some onions, and then you just fold in some cooked pasta. He usually uses ziti. We had it the other night and I had forgotten to bring anchovies, so we used some smoked salmon. Didn't cook the fish till melted, just sort of warmed it and added the chunks in. It was wicked good!
 

CathyS

New member
Mar 11, 2019
5
0
0
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www.ncsm.nl
Okra is good in curries - remember bhindi bhaji and bhindi masala?
https://www.bbc.com/food/recipes/bhindibhajji_74849

I found a nice Filipino recipe for mung beans that works Ok with guandules - with coconut milk but with ginger and spinach too, you can add shrimps.
https://www.geniuskitchen.com/recipe/philippine-mung-beans-in-coconut-milk

Aubergine - roasted, peeled and pureed with tahini, garlic and lemon juice to make baba ganoush, or roasted and mashed with a fork with a bit of mayo for another Middle Eastern-style aubergine salad.
https://www.feastingathome.com/authentic-baba-ganoush-recipe/
https://www.thespruceeats.com/turkish-roasted-eggplant-salad-3274315

Stuffed aubergines with meat or veg filling, with grated cheese.
https://cooking.nytimes.com/recipes/1015148-imam-bayildi

Aubergines are amazing - ratatouille, caponata, moussaka, lasagne, parmigiana.

Tayota is a lost cause though.
Thanks, very useful and informative info ;)