Berenjena Loca

Experience the vibrant and bold flavors of Asian-inspired cuisine with this "Berenjena Loca" recipe. Featuring caramelized eggplant with a mouthwatering blend of savory, sweet, and spicy elements, this dish can be served as a hearty main or a delightful side.

Ingredients

🥄 15 ml Sesame oil, Generic dark bottle
🥄 15 ml Olive oil, Generic dark bottle for garlic infusion
🍆 200 g Eggplant, cubed
🧅 20 g Red onion, julienned
🌶️ 4 g Togarashi
⚪ 10 g Sesame seeds
🍬 20 g Sugar, alternative to honey
🥭 10 g Dehydrated mango
🥫 25 g Hoisin sauce, Lee Kum Kee
🥢 2 tsp Soy sauce, Kikkoman low sodium
🍚 1 tsp Rice vinegar, Kikkoman
🐟 5 g Fish sauce, Squid Brand
🌿 5 g Chives
🌿 5 g Chopped cilantro
🍯 2 tbsp Date honey, Clemente Jacques
🧄 5 g Minced garlic prepared in olive oil
🥥 1.5 spoons Virgin coconut oil, Miel de la Sierra
🧄 Fresh ginger, peeled and minced approx. 1.5 tsp
🌿 Fresh lemongrass, prepared and chopped approx. 1 tsp
🌶️ 4-5 Dried chili de árbol
🍳 Freshly ground black pepper, to taste
🥜 Toasted peanuts, for garnish
🥥 Coconut chips, Coco Chips regular and Tajín-flavored for garnish

Instructions

1- Prepare the Eggplant:

• Cut the eggplant into uniform cubes.
• Sprinkle with salt and place on a paper towel for 10 minutes to sweat out excess moisture.

2- Heat Oils:

• Heat a non-stick pan or wok over high heat.
• Add 1.5 spoons of virgin coconut oil and a drizzle of sesame oil.

3- Sauté the Eggplant:

• Add the eggplant cubes.
• Stir-fry until seared and lightly browned on all sides.

4- Add Aromatics:

• Stir in the minced ginger and lemongrass.
• Sauté briefly to release their aromas.

5- Introduce Heat:

• Add crumbled dried chili de árbol, including seeds for extra spice.

6- Sauté Garlic:

• Mix in the minced garlic, careful not to burn it.

7- Caramelize:

• Season with freshly ground black pepper.
• Pour in the date honey.
• Stir to coat eggplant and achieve caramelization.

8- Add Sauces:

• Combine the fish sauce, soy sauce, and rice vinegar with the eggplant.
• Stir to reduce and coat evenly.

9- Final Touch:

• Add hoisin sauce, stirring till well combined.
• Taste and adjust salt as needed.

10- Garnish & Serve:
- Transfer the eggplant to a serving dish.
- Garnish with toasted peanuts, chives, cilantro, and coconut chips.

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: ~180 per serving
Protein: ~3g per serving
Fat: ~12g per serving
Carbohydrates: ~16g per serving
Equipment: Non-stick pan or wok, measuring spoons, cutting board, chef's knife, pepper grinder

Cooking Tips

• Sweating eggplant beforehand ensures a firmer texture and reduced bitterness.
• Frying garlic later prevents it from turning bitter.
• Use fish sauce to enhance umami depth in various dishes.
• Smash lemongrass before chopping to maximize flavor release.

#crazyeeggplant #eggplantrecipe #asiancuisine #vegetarian #chefcreation

Javier Plascencia: https://www.youtube.com/@javierplascencia5021

#javierplascencia5021

Berenjena Loca