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If you’ve been following me on social media, you know I’ve launched a new series called The Pantry Playbook á La Kathleen. A weekly series where I ask you what’s left in your fridge and pantry. I’m looking for those items that might be on the verge of going bad. So, in the name of curbing waste, I’m creating weekly recipes using these very ingredients to entice you to get in that kitchen and cook with them.
This week’s recipe—Dominican-style roasted eggplant. Since moving here, I’ve been quite curious about how food is seasoned, cooked, and layered in flavors. How it’s different, if at all, from all the Dominican food I’ve eaten throughout the years. You know, all in the name of expanding my palate.
This roasted eggplant is charred to perfection and enhanced in flavor with traditional seasonings, like Dominican oregano. Whether you want to serve it with rice or fried plantains (the traditional pairings in D.R.) or anything else you desire, this is certainly the upgrade from your everyday oven-roasted eggplant.
I definitely would give this one a try!
Servings: 4
Prep Time: 10 minutes
Cook Time: 25-30 minutes
Ingredients:
- 2 medium eggplants
- 1/2 cup organic canned crushed tomatoes
- 1 small red onion, diced
- 1 red pepper, diced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 1 tsp oregano (preferably Dominican oregano)
- Salt & pepper to taste
- Fresh cilantro, chopped for garnish
Method:
Begin by placing, the whole eggplants directly on a gas stove burner over medium-high heat. Turn them occasionally with tongs, allowing the skin to char and blacken evenly, about 10-15 minutes.
Once fully charred, remove the eggplants from the stove and let them cool slightly. Peel off the blackened skin carefully, then set the peeled eggplant flesh aside.
Next, in a medium pan, heat the olive oil over medium heat. Add the chopped red onion and bell pepper. Sauté for about 5 minutes until softened and fragrant. Then, add the minced garlic and cook for another minute.
Add the crushed tomatoes, oregano, salt, and black pepper to the mixture. Cook for about 5-7 minutes, allowing the sauce to thicken slightly.
While the sauce is thickening, mash the peeled eggplant in a bowl, keeping it chunky or smoother as you prefer. Add the mashed eggplant to the tomato mixture and stir to combine. Let it cook together for another 5 minutes.
Lastly, garnish with fresh cilantro, if desired, and enjoy!
