By: Franchesca Livraghi | @breakthrukitchen

If you’re in a Dominican kitchen and there’s eggplant, you already know Berenjenas Guisadas are about to hit the table! This stewed eggplant dish is a simple, flavorful staple made with roasted eggplant, lots of Loisa Organic Adobo, and plenty of sabor. 

What makes this recipe extra flavorful is the way the eggplant is roasted first, giving it a smoky taste before it’s simmered with Loisa Sofrito Rojo, onions, peppers, garlic, and tomato. It’s naturally vegan, perfect for scooping up with rice and a few slices of avocado, or served as a side to any dish like la bandera. Whether you grew up eating it or are trying it for the first time, this is one of those dishes that never misses.

An effortlessly vegan Dominican recipe

There are a handful of traditional Dominican recipes that are naturally meatless and more plant-forward, and Berenjenas Guisadas is one of them. It’s the kind of dish that proves you don’t need meat to make something filling and satisfying.

With the right seasoning and sides, eggplant transforms into a full-blown meal that hits every craving without needing a single piece of meat.

3 ways to roast eggplant

You’ve got options when it comes to roasting eggplant, and they all get the job done depending on what you’re working with:

Stovetop method (like I did here): Just slice the eggplant in half, place it cut-side down in a hot pan over medium heat, cover it, and let it cook for about 4–5 minutes per side until both sides are nice and charred.

Grill method: Throw the eggplant halves cut-side down on the grill, cover it, and cook for about 4–5 minutes per side, flipping once. You’ll get that smoky flavor and soft, roasted texture.

Oven method: Wrap the whole eggplants in foil and pop them in a 400°F oven for about 20–25 minutes, or until they’re super tender and collapse when you press them. Then just let them cool and scoop out the insides.

Whichever method you go with, you’re gonna end up with that soft, roasted eggplant that’s ready to turn into Berenjenas Guisadas!

Use Loisa Sofrito Rojo for color and flavor

Loisa’s Sofrito Rojo really comes through in this dish. It gives the eggplant so much flavor and a nice pop of color without you having to make a whole batch of sofrito from scratch. Just a couple spoonfuls and you’ve got all the good stuff in there: tomatoes, bell peppers, onions, olive oil, garlic, cilantro, lemon juice, olives, and capers, so you’re getting layers of flavor in every bite. It’s one of those things that makes the whole dish feel like it took hours, even if it didn’t.

Serve it as a side or main

You can serve Berenjenas Guisadas as a main dish with white rice and sliced avocado for a simple, filling meal. It also makes a great side for la bandera with rice, beans, and meat if you’re going for the full plate. And if you’ve got some tostones, it works perfectly as a snack or appetizer. Just scoop a little on top y buen provecho!