Berenjena A La Veracruzana Mexican Eggplant In Sauce Recipes

BERENJENA A LA VERACRUZANA - MEXICAN EGGPLANT IN SAUCE

Steps:

• Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips. Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander. Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
• While the eggplant is in the colander, make the sauce. In a large, heavy pot (I use my Le Creuset), heat the olive oil. Add the onion and sauté until just translucent. Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
• Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
• Rinse the salted eggplant and drain well.
• Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
• Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy!

BERENJENAS EN ESCABECHE - MARINATED EGGPLANT

Steps:

• Trim the ends off the eggplant.
• Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
• Put the slices layer upon layer in a roasting pan.
• Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
• After two hours, drain and rinse the eggplant.
• Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
• Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
• Meanwhile, combine the remaining ingredients in a bowl.
• When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
• Refrigerate until cold.