Note: This section is in update process
This happens to be my favorite eggplant
dish. I make it a bit spicier by adding four chili serranos. In this
case I left them out and I shall leave it up to your taste buds.
Serves 4 to 6
Pierce the eggplant and bake it in a
preheated 375oF (190oC) oven for 35 to 40
minutes, until tender. Allow to cool.
1 pound of eggplant
1 large potato
1 medium onion, peeled and chopped
2 tablespoons of corn oil
1 1/2 pounds of tomatoes
1 medium green pepper, cored, seeded and chopped
4 garlic cloves, peeled and minced
Generous 2 tablespoons of minced dill
Generous 2 tablespoons of minced cilantro
Generous 2 tablespoons of minced parsley
Generous 2 tablespoons of minced basil
3/4 teaspoon of salt
1/4 teaspoon of paprika
1/4 teaspoon of cayenne (more or less to taste)
1/4 teaspoon o freshly ground black pepper
Meanwhile, boil the potato in salted
water until just tender. Cool, then peel and cube.
Sauté the onion in the oil until
Drop the tomatoes into boiling water
and cook them until soft, about 10 minutes. Drain then force through a
sieve to make a purée. Add tomato purée to the onion
along with the green pepper and the minced garlic. Simmer uncovered
for 10 minutes, until slightly thickened.
Peel eggplant and cut into cubes. Add
the cubes to the tomato mixture along with the cubed potato. Stir in
the remaining ingredients and heat gently for 5 minutes more. Cool to
room temperature before serving.