Berenjena Con Chile Rojo (Eggplant With Red Chile) Recipe

1. 1

   Cut the stem end off the eggplant and pierce the large end with the tines of a fork.

2. 2

   Place in a microwave-safe dish and microwave on HIGH for 10 min or possibly till the eggplant collapses.

3. 3

   Remove from the oven and let stand till cold.

4. 4

   Peel the skin from the eggplant and cut the flesh into 1- inch cubes.

5. 5

   You can also bake the eggplant in a conventional oven.

6. 6

   Prick the skin with a sharp fork and bake at 350 degrees for 30 min or possibly till the eggplant collapses and is done inside.

7. 7

   When cold sufficient to handle, peel and cut into cubes.

8. 8

   Simmer the garlic, onion, and celery in the chicken stock for 3 to 4 min.

9. 9

   Add in the cubed eggplant, parsley, cilantro, tomatoes, chile, wine, olives, pepper, salt, and allspice, then cover and cook over low heat till warmed through.

10. 10

    Spoon some of the eggplant mix on a bed of lettuce or possibly other greens such as purple kale or possibly mustard, and garnish with sliced olives and sprigs of cilantro.

* Per serving · 4 servings · Values may vary.

No additional tips available.