Berenjena asada, aubergines rôties

Ingrédients

• 4 eggplant ( (large))
• 2 tablespoons olive oil
• 1 large red onion (chopped)
• 1 bell peppers (diced )
• 4 plum tomatoes (diced )
• 3 clove garlic (sliced)
• 4 egg (medium) ((or 1 1/2 cups of tomato sauce for berenjena asada guisada))
• 1 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper ((freshly-cracked, or ground), or to taste)
• 1 tablespoon cilantro (chopped (or fresh parsley, optional))

Préparation

1. 1

   --- 1. Roasting ---

2. 2

   Roasting: Put the eggplants directly on the fire on your stove or grill. When the side on the fire has blackened turn, and repeat until the whole eggplant has turned black.Right after removing from the heat, please in a bowl and cover with a lid. Let them rest until they have all cooled to room temperature.

3. 3

   --- 2. Peeling ---

4. 4

   Peeling: Once cooled, remove and discard the peel. Cut the ends with a knife.

5. 5

   --- 3. Mashing ---

6. 6

   Mashing: Using two forks, shred, and mash the eggplant. The final consistency is a matter of taste, so mash as much or as little as you like. Set aside.

7. 7

   --- 4. Cooking ---

8. 8

   Cooking:: Heat oil over low heat in a skillet or pan. Cook and stir the onions until they turn translucent. Add the bell pepper, tomatoes and garlic. Cook and stir for a minute.Add the eggplants, cover, and simmer until the vegetables are cooked to your preferred consistency (I prefer them not too soft, about 3-5 minutes).Add the eggs, cook and stir until the eggs set.

9. 9

   --- 5. Seasoning ---

10. 10

    Seasoning: Season with pepper and salt to taste. Add the cilantro or parsley and stir.

11. 11

    --- 6. Serving ---

12. 12

    Serving: Remove from the heat. Serve hot as a side dish, or as a main dish.