Eggplant Veracruz Style with Savory Tomato Sauce
This delightful Eggplant Veracruz Style recipe takes inspiration from Zarela Martinez's classic, adding a twist by cooking the eggplant directly in a rich, flavorful sauce. The combination of sautéed onions, garlic, and ripe tomatoes creates an aromatic base, while the addition of green chilies, olives, and spices brings a vibrant Mexican flair. This dish is not only incredibly tasty but also healthy and satisfying, making it a perfect vegetarian option for any meal. Serve it with creamy Mexican crema drizzled over prepared polenta for a comforting and delicious experience that will delight your taste buds!
N/A
Servings
N/A
Calories
21
Ingredients
Ingredients
Globe eggplant
1 large (peeled and cut into 1/2 to 3/4 inch strips)
Extra virgin olive oil
3 tablespoons
Fresh yellow onions
1 1/2 cups (chopped)
Garlic cloves
5 (minced)
Canned chopped mild green chilies
4 ounces
Large ripe tomatoes
4-5 (chopped fine)
Small caper
1 teaspoon
Pimiento-stuffed green olives
5 large (cut in halves or thirds)
Dried bay leaves
2
Dried parsley
2 tablespoons
Ground dried ancho chile powder
1 teaspoon
Ground cumin
1/2 teaspoon
Crumbled dried thyme
1/4 teaspoon
Crumbled dried marjoram
1/4 teaspoon
Crumbled dried Mexican oregano
1/4 teaspoon
Salt
1/2 teaspoon (to taste)
Ground mild cinnamon
1/4 teaspoon
Dry sherry
1/4 cup
Salt & freshly ground black pepper
to taste
Prepared polenta rounds
8 (broiled or fried, for serving)
Mexican crema
1/4 cup (for serving)
Instructions
1
Begin by preparing the eggplant: peel it and cut it into strips approximately 1/2 to 3/4 inches thick. Layer the strips in a colander, salting each layer generously to draw out the bitterness. Allow the eggplant to sit for about 30 minutes.
2
While the eggplant is resting, prepare the sauce: Heat the extra virgin olive oil in a large, heavy pot over medium heat. Add the chopped onions and sauté until they become translucent, about 5 minutes.
3
Add the minced garlic and canned chopped mild green chilies to the pot, stirring well. Continue to sauté for an additional 7-10 minutes, until the onions are soft and fragrant.
4
Stir in the chopped tomatoes, mixing everything thoroughly. Let the mixture sauté for 10-15 minutes, stirring occasionally, until the liquid has reduced by about half and the sauce is thickened.
5
After 30 minutes, rinse the salted eggplant in cold water to remove excess salt and bitterness. Drain well and add it to the sauce mixture in the pot.
6
Next, add the capers, green olives, bay leaves, dried parsley, ancho chile powder, ground cumin, thyme, marjoram, Mexican oregano, salt, cinnamon, and dry sherry. Stir all the ingredients together to combine well.
7
Cover the pot and let the mixture cook for 15-20 minutes, allowing the eggplant to become tender and the flavors to meld. If you prefer a thicker sauce, remove the cover for the last 5 minutes of cooking.
8
Once cooked, discard the bay leaves and adjust seasoning with salt and freshly ground black pepper to taste.
9
Serve the Eggplant Veracruz Style warm with prepared polenta rounds or squares, drizzled with a generous helping of Mexican crema.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Eggplant Veracruz Style with Savory Tomato Sauce?
It is a vegetarian dish inspired by Zarela Martinez that features eggplant cooked in a rich sauce of tomatoes, onions, olives, and Mexican spices.
Is this recipe suitable for vegetarians?
Yes, this is a completely vegetarian dish featuring eggplant as the main protein substitute.
How do I prepare the eggplant for this recipe?
Peel the eggplant and cut it into strips 1/2 to 3/4 inches thick, then salt it in a colander for 30 minutes to remove bitterness.
Why must I salt the eggplant before cooking?
Salting the eggplant draws out its natural bitterness and improves the final texture of the dish.
What type of eggplant is recommended?
The recipe calls for one large globe eggplant.
What oil should be used for the sauce?
The recipe specifies using 3 tablespoons of extra virgin olive oil.
How long do I sauté the onions?
Sauté the chopped yellow onions for about 5 minutes until they become translucent.
What aromatics are added after the onions?
Minced garlic and canned chopped mild green chilies are added and sautéed for another 7 to 10 minutes.
How long does it take to reduce the tomato sauce?
The tomato mixture should sauté for 10 to 15 minutes until the liquid has reduced by half.
Should the eggplant be rinsed after salting?
Yes, rinse the eggplant in cold water to remove excess salt and then drain it well before adding it to the sauce.
What kind of olives are used in this Veracruz style dish?
The recipe uses 5 large pimiento-stuffed green olives, cut into halves or thirds.
Which spices give this dish its Mexican flair?
The flavors come from ancho chile powder, cumin, Mexican oregano, and a hint of cinnamon.
Are there any herbs in the sauce?
Yes, the recipe includes dried parsley, bay leaves, thyme, and marjoram.
Is there alcohol in the recipe?
The recipe calls for 1/4 cup of dry sherry to add depth to the sauce.
How long does the eggplant simmer in the sauce?
The mixture should be covered and cooked for 15 to 20 minutes until the eggplant is tender.
How can I make the sauce thicker?
If you prefer a thicker consistency, remove the cover from the pot during the last 5 minutes of cooking.
What should be removed from the pot before serving?
Be sure to discard the two bay leaves before serving the dish.
What is the traditional serving suggestion for this dish?
Serve the eggplant warm with prepared polenta rounds or squares.
What garnish is recommended?
A generous drizzle of Mexican crema is recommended for a creamy finish.
What type of chilies are used?
The recipe uses 4 ounces of canned chopped mild green chilies.
How many ingredients are in this recipe?
There are 21 total ingredients listed for this Eggplant Veracruz Style recipe.
Can I use fresh tomatoes?
Yes, the recipe specifically calls for 4 to 5 large ripe tomatoes, chopped fine.
What is the role of capers in this recipe?
One teaspoon of small capers adds a salty, tangy pop characteristic of Veracruz-style cooking.
Who is the chef that inspired this version of the recipe?
This recipe is inspired by the classic style of chef Zarela Martinez.
What kind of onions are best for this sauce?
Fresh yellow onions are used to provide a sweet and savory base.
Is this dish spicy?
No, it uses mild green chilies and mild ancho chile powder, making it flavorful rather than hot.
How should the polenta be prepared?
The polenta rounds should be broiled or fried before serving with the eggplant.
What is the texture of the finished eggplant?
The eggplant becomes tender as it melds with the savory tomato sauce.
Can I substitute Mexican oregano?
While you can use Mediterranean oregano, Mexican oregano provides a more authentic citrusy and earthy flavor.
Is this a healthy meal option?
Yes, it is a healthy, satisfying, and vegetable-forward dish.