Eggplant with Salted Codfish | Berenjena y Bacalao

Ingredients

• 454 g (1 lb)salted cod
• 1 largeaubergine
• 120 ml (1/2 cup)oil
• 1 largeonion
• 1/2green pepper
• 120 ml (1/2 cup)tomato sauce
• 30 ml (2 tablespoons)sofrito

Instructions

1. 1

   Cook the cod

   Rinse the salted cod to remove its coating of salt. Cook it for 15 minutes, then drain and leave it until cool enough to handle. Flake it into pieces of your preferred size, checking carefully for and removing any bones.

2. 2

   Cook the aubergine

   Set a large pan over medium heat and add the oil and aubergine. Cook for about 10 minutes, stirring occasionally to prevent sticking or burning, until the aubergine has changed colour.

3. 3

   Add the seasonings

   Add the green pepper and onion, mix and cook for about 3 minutes. Stir in the cod, tomato sauce and sofrito until well combined, then cook for another 3 minutes. Serve.

What is eggplant with salted cod?

Known as berenjena y bacalao, this is a Puerto Rican home-style dish of aubergine cooked with salted cod and a savoury mix of vegetables and seasonings. It brings together ingredients common in Caribbean cooking in a straightforward stovetop preparation.

This version works by cooking the aubergine until it softens, then adding the cod and sauce near the end. That lets the fish stay in distinct flakes while the sofrito and tomato sauce flavour the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 315 calories, 37g protein, 6g carbs, 16g fat.

The cod supplies most of the protein, while the oil accounts for much of the fat and the aubergine, onion and tomato sauce contribute carbohydrates. Pair a portion with vegetables or salad, or add a modest serving of rice if you want a more filling plate.

Preparing the salted cod

Rinsing: rinse the cod to wash away its surface salt before cooking. The recipe does not specify a soaking period, so follow the package directions if your cod calls for soaking.

Flaking: let the cooked fish cool until it is comfortable to handle, then break it into pieces. Check each handful for bones as you go.

Getting the aubergine tender

Even cooking: cut the aubergine into similar-sized pieces so they soften at a similar pace. Stir it from time to time during its 10-minute cooking period.

Doneness: the aubergine should look changed in colour and feel softened before the other ingredients go in. Keep the heat at medium and stir if it begins to catch.

Building the flavour

Vegetables: give the onion and green pepper their own 3 minutes in the pan before adding the cod. This short step starts softening them without extending the cod's cooking time.

Sofrito and tomato: stir both through thoroughly so their flavour reaches the fish and aubergine. The final 3 minutes lets everything heat together.

Timing the final simmer

The cod is cooked first, while the aubergine cooks separately in the pan. Once the cod, tomato sauce and sofrito are added, cook for only another 3 minutes as directed.

Have the cod flaked and the vegetables ready before you begin the final stage. This makes it easier to keep to the short cooking time after the fish goes in.

Serving the dish

Serve it warm as a main dish or as part of a larger Puerto Rican-style meal. Rice or boiled root vegetables can make a more substantial plate, while a simple green salad adds freshness.

The cod is already salty, so taste a small bite before adding any extra seasoning. Keep any accompaniments simply seasoned to let the sofrito and fish remain the focus.

Recipe notes & tips

• Check the cod closely for bones as you flake it.
• Cut the aubergine into evenly sized pieces for more consistent cooking.
• Stir the aubergine occasionally so it does not burn.
• Prepare the onion and green pepper while the aubergine cooks.
• Taste before adding extra salt, since salted cod can remain quite salty.

Variations

• Add garlic: cook it briefly with the onion and green pepper for another savoury note.
• Use fresh herbs: stir chopped coriander through the dish just before serving.
• Add heat: include chopped chilli with the green pepper for a spicier version.
• Serve with rice: spoon the aubergine and cod over cooked rice for a heartier meal.
• Add a citrus finish: serve with a wedge of lime for a bright contrast.

Common mistakes to avoid

• Skipping the rinse: rinse the cod first to remove its surface salt.
• Leaving bones behind: check the fish carefully while flaking and remove any you find.
• Crowding the aubergine: use a large pan so the pieces can cook and be stirred easily.
• Leaving the pan unstirred: stir the aubergine occasionally to help prevent burning.
• Cooking the cod for too long at the end: add it with the sauce and cook for the stated 3 minutes.

How to store

Refrigerate leftovers promptly in a covered container and use within 3–4 days. Reheat until piping hot, stirring gently so the cod flakes stay as intact as possible.

Frequently asked questions