Berenjena En Coco Recipe
A Venezuelan dish traditionally made with goat. Our version uses sautéed eggplant with vegetables in a slightly sweet coconut sauce. Served with rice and tostones.
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Ingredients
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Main Ingredients
For Serving
Method
Preparation of Eggplants
- 1
Slice and Salt the Eggplants
Wash and slice the eggplants into 1-inch cubes. Place them in a colander, sprinkle with salt, and let them sit for about 30 minutes to draw out excess moisture and bitterness.
- 2
Sauté the Eggplants
After 30 minutes, rinse the salt off the eggplants and pat them dry with paper towels. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the eggplants and sauté for about 8-10 minutes until they are golden and tender. Remove from the skillet and set aside.
Cooking the Sauce
- 3
Sauté Vegetables
In the same skillet, add another tablespoon of olive oil. Sauté chopped onion, minced garlic, and diced red bell pepper over medium heat for about 5 minutes until they are soft and fragrant.
- 4
Add Coconut Milk
Pour in the coconut milk and stir well to combine. Season with salt and black pepper. Let the mixture simmer for about 5 minutes.
- 5
Combine Eggplants and Sauce
Return the sautéed eggplants to the skillet and stir to coat them in the coconut sauce. Allow the dish to simmer for an additional 10 minutes to let the flavors meld.
Serving
- 6
Plate the Dish
Serve the Berenjena en Coco hot over a bed of cooked rice and alongside crispy tostones.