Vegan Boricua

Vegan Puerto Rican Berenjena al Horno Recipe

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Vegan Puerto Rican Berenjena al Horno: A Flavorful Eggplant Delight

In the heart of Puerto Rican cuisine, there’s a dish that stands out for its rich flavors and aromatic allure: Berenjena al Horno, or baked eggplant. This vegan version of the classic dish is a perfect blend of traditional flavors and modern plant-based ingredients, making it a must-try for anyone looking to explore the vibrant culinary world of Puerto Rico.

The Cultural Significance of Berenjena al Horno

Berenjena al Horno is more than just a meal; it’s a celebration of the island’s culinary heritage. Eggplant, a staple in many Latin American dishes, is elevated here with a medley of spices, herbs, and local flavors that reflect the island’s diverse cultural influences. Whether served as a main dish or a side, this recipe is sure to transport you to the sun-kissed hills and bustling markets of Puerto Rico.

Ingredients

  • 2 large eggplants, sliced into 1/2-inch thick rounds
  • 1 cup Sofrito Base (see below for preparation)
  • 2 tbsp Adobo Seasoning Blend (see below for preparation)
  • 1 cup cooked black beans (or other beans of your choice)
  • 1 cup tomato sauce
  • 1/4 cup olive oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Sofrito Base Preparation

  • 1/4 cup olive oil or annatto oil
  • 12 cloves garlic, finely grated
  • 1 large white onion, diced
  • 1 red bell pepper, seeds and ribs removed, diced
  • 1 green bell pepper, seeds and ribs removed, diced
  • 1 Cubanelle pepper, seeds and ribs removed, diced
  • 5 ají dulce peppers, seeds and ribs removed
  • 1/2 cup cilantro, finely chopped
  • 7 sprigs of culantro (5 finely chopped, 2 whole)
  • 1 cup tomato sauce or puree

Adobo Seasoning Blend

  • 1 tbsp Kosher Salt
  • 1 tbsp Onion Powder
  • 1 tbsp Garlic Powder
  • 1 tbsp Smoked Paprika
  • 1 tsp Freshly Ground Black Pepper
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano

Instructions

Preparing the Eggplant

  1. Salt the Eggplant: Place the eggplant slices on a cooling rack, sprinkle both sides with salt, and let them sit for about 10-15 minutes to release excess moisture. Rinse the slices with water and pat them dry with paper towels.

Preparing the Sofrito

  1. Heat the Oil: In a large skillet, heat the olive or annatto oil over medium heat.
  2. Sauté the Aromatics: Add the grated garlic, diced onions, bell peppers, Cubanelle pepper, and ají dulce peppers. Cook until the vegetables are soft and fragrant, about 5 minutes.
  3. Add Herbs and Tomato Sauce: Stir in the chopped cilantro, culantro, and tomato sauce. Let it simmer for another 5 minutes, allowing the flavors to meld together.

Assembling the Dish

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Layer the Eggplant: In a large baking dish, create a layer of eggplant slices.
  3. Add the Sofrito and Beans: Spread half of the sofrito mixture over the eggplant, followed by half of the cooked black beans.
  4. Season with Adobo: Sprinkle half of the Adobo Seasoning Blend over the beans.
  5. Repeat the Layers: Repeat the layers, starting with the eggplant, then the sofrito, the remaining black beans, and finally the remaining Adobo Seasoning Blend.
  6. Drizzle with Olive Oil: Drizzle the top layer with olive oil and cover the dish with aluminum foil.

Baking the Berenjena

  1. Bake: Bake the berenjena for about 45 minutes, or until the eggplant is tender and the flavors have fully combined.
  2. Remove Foil: Remove the foil for the last 10-15 minutes to allow the top layer to brown slightly.

Serving

  1. Garnish with Cilantro: Remove from the oven and garnish with fresh cilantro.
  2. Serve: Serve hot, accompanied by traditional Puerto Rican sides like arroz con gandules (rice and pigeon peas), moro de habas (rice and beans), or tostones (fried green plantains).

Tips and Variations

  • Meat Alternatives: If you prefer a heartier dish, you can add TVP (textured vegetable protein), tofu, or tempeh, all of which are easily available in Puerto Rico and very affordable.
  • Balancing Flavors: A splash of white vinegar can be added to balance the flavors and enhance the health benefits of the dish.
  • Experiment with Beans: Beans are a staple in Puerto Rican cuisine and can be used instead of TVP, tofu, or tempeh for added protein and fiber.

This vegan Berenjena al Horno is a testament to the versatility and richness of Puerto Rican cuisine. It’s a dish that not only satisfies your taste buds but also connects you with the vibrant culture and traditions of the island. So go ahead, dive into this flavorful world, and let the aromas of Puerto Rico fill your kitchen

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