Eggplant with Veracruzana Sauce (Berenjena a la Veracruzana)

by | Sep 9, 2009 | Recipes, Side Dishes

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Eggplant with Veracruzana Sauce (Berenjena a la Veracruzana)

We seldom ate eggplant at home when we were little though it was always a favorite at Italian restaurants. But it’s eggplant season and they are glorious now and I’ve been experimenting. I’ve turned eggplant parmigiana into berenjena a la veracruzana and dropped the cheese, resurrected a recipe my first chef Tony Collicchio created at Cafe Marimba, and applied Madhur Jaffrey’s technique of steaming eggplant instead of frying and finishing it in all sorts of sauces; Mole amarillo, Salsa ranchera, and Salsa verde de Tampico with a little coconut milk.
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Course Side Dish
Cuisine Mexican
Servings 4
Calories 150 kcal

Ingredients
  

  • 2 large eggplants cut into 1-inch slices, heavily salted and allowed to rest for 30 minutes
  • 3 tablespoons extra-virgin olive oil
  • 1 recipe Salsa Veracruzana

Instructions
 

  • While the eggplant rests, make the sauce.
  • Rinse the eggplant and dry thoroughly.
  • Heat the olive oil until almost smoking over medium heat in a 12-inch frying pan.
  • Fry the eggplant in batches until golden, about 3 minutes on each side, and drain on paper towels.
  • Transfer to a platter wide a little rim and pour the Salsa Veracruzana over over. Alternatively, you can place the eggplant on top of the sauce and garnish with parsley leaves.

Nutrition

Calories: 150kcalCarbohydrates: 13gProtein: 2gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 5mgPotassium: 525mgFiber: 7gSugar: 8gVitamin A: 53IUVitamin C: 5mgCalcium: 21mgIron: 1mg
Keyword eggplants, salsa veracruzana
NOTE: Nutrition values are approximate and for informational purposes only. Values do not include optional or alternate ingredients, nor do they include the nutritional values for any secondary recipes that may be listed in the ingredients.