Siete Modos de Guisar Berenjena is a traditional Sephardic song from Spain. It’s a favorite song of mine: mystical, modal, and curious, since it’s an ode to stewing eggplant. Here’s the first verse:

“Seven ways of stewing, you can use to stew eggplant / The first type is made by the grandmother of Elena, she makes bite sized morsels / And serves them at dinner, this type of food / They call a meal of eggplant.”

The Sefardis were Jewish immigrants from the Near East that settled in Spain. Their cuisine was mostly vegetable based and featured eggplant quite often. In fact, after a little research, I found another Sephardic ode to stewing eggplant, but with 35 verses, each verse a different recipe!

Berenjena, or eggplant, has been filling bellies across the world for centuries. Easy to grow, and hardy in most climates, eggplant’s best trick is its absorbency. Humble families could always add more water to the stew and produce a few more portions to feed the family.

Roasting garlic as a garnish added the perfect touch of Old World flavor to our stew. Couscous or rice would also be a nice dish to serve next to your guiso de berenjena. Also, serve your guiso de berenjena with toasted bread that has been grilled with olive oil. The roasted garlic is absolutely delicious when scooped up with a slice and the whole dish pairs well with a green leafy salad and a dry chilled white tempranillo, making a great vegan or vegetarian dinner offering.

Of course, if you’re the carnivorous type, pair this eggplant stew with grilled flank steak or fire roasted rosemary chicken. Sing the song as you cook. 

Guisado de Berenjena con Ajo Asado 

  • 2 tablespoons olive oil
  • 4-6 cloves garlic, peeled
  • 4 ounces onions, diced
  • 1 pound eggplant, peeled and cubed
  • 1 tomato, cored and cubed
  • salt and pepper to taste

Get the full recipe.