Berenjena Guisada

This berenjena guisada is one of those traditional Dominican dishes that turns simple ingredients into something rich and comforting. The eggplant cooks down soft and flavorful, soaking up every bit of that seasoned guiso.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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• 2 eggplants

• 2 tbsp oil

• 1 small red onion, sliced

• 1 red bell pepper, sliced

• 1 cubanelle pepper, sliced

• 2 tbsp olives

• 1 tsp garlic paste

• 2 tsp sofrito

• 1 chicken bouillon cube

• 2 tbsp tomato paste

• Fresh cilantro

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Step-by-Step Instructions

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1. Roast the eggplant

   Preheat oven to 350°F. Wrap eggplants in foil and roast for 1 hour 20 minutes.
   Peel, chop, and set aside.

   * If you have a gas stove, wrap the eggplant in foil and roast it directly over a low flame, turning every 5 minutes for about 30 minutes. The slight char adds incredible depth of flavor

2. Build the guiso

   Heat oil over medium heat. Add onion, peppers, and olives. Cook until softened. Add garlic, sofrito, and bouillon. Stir, then add tomato paste.

3. Finish the dish

   Add eggplant and break it down with a spoon. Add cilantro. Cover and cook on low for 10 minutes. Stir and serve.

Notes from My Kitchen

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1. Roasting gives the eggplant a deep flavor.

2. Breaking it down creates that soft, stewy texture.

3. This is best served with white rice.

4. Simple ingredients, big flavor.

Yield: 4-6

Author: Michelle Disla

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Berenjena Guisada

Prep time: 15 MinCook time: 1 H & 30 MTotal time: 1 H & 45 M

Cook modePrevent screen from turning off

Ingredients

• 2 eggplants
• 2 tbsp oil
• 1 small red onion, sliced
• 1 red bell pepper, sliced
• 1 cubanelle pepper, sliced
• 2 tbsp olives
• 1 tsp garlic paste
• 2 tsp sofrito
• 1 chicken bouillon cube
• 2 tbsp tomato paste
• Fresh cilantro

Instructions

1. Preheat oven to 350°F. Wrap eggplants in foil and roast for 1 hour 20 minutes.
2. Peel, chop, and set aside.
3. * If you have a gas stove, wrap the eggplant in foil and roast it directly over a low flame, turning every 5 minutes for about 30 minutes. The slight char adds incredible depth of flavor
4. Heat oil over medium heat. Add onion, peppers, and olives. Cook until softened.
5. Add garlic, sofrito, and bouillon. Stir, then add tomato paste.
6. Add eggplant and break it down with a spoon. Add cilantro. Cover and cook on low for 10 minutes. Stir and serve.

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