Berenjena (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, add more water to the stew, and produce a few more portions without it becoming a watery mess. Quick pan roasted garlic and fresh tomato add the perfect touch of savory flavor.
Guisado de Berenjena con Ajo Asado (Eggplant Stew with Pan Roasted Garlic)
By Melissa Guerra|2013-10-15T10:30:50+00:00October 15, 2013|Comments Off on Guisado de Berenjena con Ajo Asado (Eggplant Stew with Pan Roasted Garlic)