Berenjenas Guisadas Dominicanas (Charred Eggplant in Garlic-Cilantro Sofrito) – Authentic Dominican Republic Recipe
Smoky charred eggplant mashed and simmered in a fragrant garlic, pepper, and cilantro sofrito.
- Country of Origin
- 🇩🇴 Dominican Republic (Caribbean, Americas)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Roasted purple eggplants, Sweet cubanelle peppers, Red onions, Fresh cilantro, Dominican oregano
Ingredients for Berenjenas Guisadas Dominicanas (Charred Eggplant in Garlic-Cilantro Sofrito) (4 Servings)
- 1.25 lbs (or 2.5 cups) roasted purple eggplants, prepped into bite-sized pieces
- 1.5 cups sweet cubanelle peppers, washed and trimmed
- 1 cup red onions
- 1 medium onion and 3 cloves garlic, finely minced with fresh cilantro
- 1.5 tbsp traditional Dominican Republic seasoning (Dominican oregano, crushed garlic, olive oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh cilantro for 2–3 minutes until softened and fragrant.
- Add roasted purple eggplants and sweet cubanelle peppers along with Dominican oregano, crushed garlic, olive oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with red onions and serve straight from the skillet.