Venezuelan Eggplant
Created by acerast on March 8, 2018
- Servings: 6
- Prep Time: 15m
- Cook Time: 30m
- Recipe #29176
Ingredients
- 3 whole eggplants ( halved lengthwise)
- 7 tablespoon olive oil
- 3 cloves garlic, peeled, chopped
- 3 cups shitake mushrooms (sliced, stems removed, caps sliced 1/4 inch)
- 1 cup green beans (stemmed, cut into 1-inch lengths, or thawed, frozen green beans)
- 1 1/2 teaspoons minced shallots
- 1 teaspoon minced garlic
- 186 grams plum tomatoes (3 tomatoes, diced)
- Salt, to taste
- Pepper, to taste
- 1 Tablespoon parsley, chopped
- 1 Tablespoon cilantro, chopped
How to Make
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Step 1: Preheat oven to 350F - gas mark 4.
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Step 2: Peel eggplant and cut into 1-inch cubes
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Step 3: In medium bowl combine eggplant, 6 Tablespoons olive oil and chopped garlic. Toss to coat and let marinate for 20 minutes at room temperature.
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Step 4: Spread eggplant on baking sheet and roast until tender, about 20 minutes.
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Step 5: Meanwhile, in large skillet, heat remaining Tablespoon of olive oil over medium-high heat. Add mushrooms, green beans, shallots, minced garlic, diced tomatoes, salt and pepper and cook, stirring, until vegetables are softened, about 5-8 minutes.
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Step 6: Add eggplant and mix to combine. Season with salt and pepper. Heat thoroughly.
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Step 7: Serve sprinkled with parsley and cilantro.