Berenjena a La Veracruzana – Mexican Eggplant in Sauce

Jun 03, 2023June 3, 20230 11
Berenjena a La Veracruzana - A Tangy Mexican Eggplant Recipe
in Main

Prep

20 min

Cook

30 min

Ready In

50 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
498
Sugar
10g
Fat
29g
Berenjena a La Veracruzana is a classic Mexican recipe that originated in Veracruz, a coastal state in the east of the country. The dish incorporates eggplant, a vegetable not commonly used in Mexican cuisine, into a tangy tomato-based sauce. This recipe blends both European and Mexican ingredients and flavors, creating an exciting and unique dish. This dish is traditionally served over polenta to absorb the flavorful sauce and add a creamy texture to the dish. The addition of Mexican crema balances the acidity of the sauce and adds a creamy element to the dish.

Instructions

1.Preheat the oven to 400°F.
2.Cut the eggplant into 1-inch cubes and sprinkle salt over it.
3.Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook onion and garlic until softened and fragrant for about 5 minutes.
4.Add in the green chilies, tomatoes, caper, green olives, bay leaves, parsley, ancho chile powder, cumin, thyme, marjoram, Mexican oregano, cinnamon, sherry, salt, and black pepper and stir well. Simmer until the mixture has thickened, about 8-10 minutes.
5.Rinse the salt from the eggplant cubes with water and lightly pat them dry. Toss the eggplant with the remaining 1 tablespoon of olive oil and season with salt and black pepper.
6.Spread the eggplant evenly on a baking sheet and roast for around 20 minutes, until slightly browned and tender.
7.Add the eggplant cubes to the tomato sauce and stir well. Cover the skillet, simmer for 5 minutes, and serve hot over the polenta rounds. Garnish with Mexican crema and enjoy!

PROS

This dish is full of tangy and savory flavors, making it an exciting and unique vegetarian main course.

The eggplant is high in fiber and antioxidants.

CONS

Some people may not like the tangy taste of the sauce.

Eggplant can be tricky to cook, as it can easily become mushy.

HEALTH & BENEFITS

Eggplant is a low-calorie vegetable that is rich in fiber, vitamins, minerals, and antioxidants.
Its skin also contains nasunin, which has been shown to protect cells from damage and reduce inflammation.

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