Berenjena A La Veracruzana Mexican Eggplant In Sauce Recipes

BERENJENA A LA VERACRUZANA - MEXICAN EGGPLANT IN SAUCE

Berenjena a La Veracruzana - Mexican Eggplant in Sauce image

Based on Zarela Martinez's recipe, we changed it a bit and included cooking the eggplant in the sauce instead of frying it. Delicious!

Provided by Julesong

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 large globe eggplant (and salt)
3 tablespoons extra virgin olive oil
1 1/2 cups chopped fresh yellow onions
5 garlic cloves, minced
4 ounces canned chopped mild green chilies
4 -5 large ripe tomatoes, chopped fine (you can use canned, roughly chopped, too)
1 teaspoon small caper
5 large pimiento-stuffed green olives (cut in halves or thirds, use more if you like green olives)
2 dried bay leaves
2 tablespoons dried parsley
1 teaspoon ground dried ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon crumbled dried thyme
1/4 teaspoon crumbled dried marjoram
1/4 teaspoon crumbled dried Mexican oregano
1/2 teaspoon salt, to taste
1/4 teaspoon ground mild cinnamon
1/4 cup dry sherry
salt & freshly ground black pepper, to taste
8 prepared polenta, rounds for serving (broiled or fried)
1/4 cup Mexican crema, for serving

Steps:

Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips. Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander. Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
While the eggplant is in the colander, make the sauce. In a large, heavy pot (I use my Le Creuset), heat the olive oil. Add the onion and sauté until just translucent. Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
Rinse the salted eggplant and drain well.
Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy!

Nutrition Facts : Calories 411.2, Fat 15.2, SaturatedFat 2.7, Sodium 686.4, Carbohydrate 63, Fiber 21.2, Sugar 11.7, Protein 8

BERENJENAS RELLENAS (STUFFED EGGPLANTS)

Berenjenas Rellenas (Stuffed Eggplants) image

Provided by Food Network

Categories appetizer

Time 50m

Number Of Ingredients 10

Ingredients

4 small eggplants
12 ounces lamb, chopped
1 egg
1 onion, finely chopped
3 cloves of garlic, finely chopped
3 teaspoons ground cinnamon
Salt and pepper
1 tablespoon chopped parsley
1/2 cup olive oil
1/2 cup grated Manchego cheese

Steps:

Wash the eggplants and cut them in half lengthwise. Hollow them out with a spoon. Combine the lamb together thoroughly with the egg, onion, garlic, cinnamon, salt, pepper and parsley, and fill the eggplants with the mixture. Heat the olive oil in a flameproof baking dish and put the eggplants in it. Sprinkle the filling with cheese. Cover the dish with aluminum foil and cook in a preheated oven at 390 degreees F for about 40 minutes. Remove the foil 10 minutes before the end of the cooking period.

BERENJENAS EN ESCABECHE - MARINATED EGGPLANT

Berenjenas En Escabeche - Marinated Eggplant image

Make and share this Berenjenas En Escabeche - Marinated Eggplant recipe from Food.com.

Provided by ThatSouthernBelle

Categories Vegetable

Time 2h35m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 medium sized eggplants, washed
coarse salt
1 cup vinegar (red wine or white)
1/2 cup water
1/2 cup olive oil
1 tablespoon dried parsley
1 tablespoon dried oregano
2 garlic cloves, crushed
red pepper, crushed, to taste
salt, to taste

Steps:

Trim the ends off the eggplant.
Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
Put the slices layer upon layer in a roasting pan.
Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
After two hours, drain and rinse the eggplant.
Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
Meanwhile, combine the remaining ingredients in a bowl.
When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
Refrigerate until cold.

Nutrition Facts : Calories 213.7, Fat 18.4, SaturatedFat 2.6, Sodium 6.4, Carbohydrate 11.2, Fiber 6.5, Sugar 4.3, Protein 2

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