Berenjena Gisada

Berenjena Gisada

Courtesy of Corinna Luyken

Put eggplants in a fire for five minutes, until skins are blackened and eggplants are soft. Then soak the eggplants in cold water. When cooled slightly (enough to handle), peel burnt skins off and slice off the tops of the eggplants. Mash eggplant to an even mush. Combine eggplant with garlic and salt, and set aside. Place 2 Tbs oil in a frying pan and sautè the following vegetables: 3 stalks of cilantro, 5 stalks of scallions or chives, 1 onion, 2 sweet green peppers and 1 small red pepper. Add the eggplant to the sautèed vegetables and mush together. Delicious!

This article was originally printed in

Abroad View Magazine