Eggplant Sofrito Recipe
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Eggplant Sofrito Recipe
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A great way to prepare eggplant.
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Ingredients
- 2 tablespoons olive oil
- 2 yellow onions
- 6 cloves garlic
- salt & pepper to taste
- 2 graffiti eggplants substitute 2 small eggplants
- 2 tomatoes
- 1 lemon
- 1 cup water
- 1 bunch fresh mint
Instructions
- Prep the Ingredients
- Peel the onions and eggplants and dice both into small pieces. Peel and mince the garlic. Medium dice the tomatoes.
- Remove the peel from the lemon and finely mince the peel to make lemon zest. You only need 4 teaspoons of zest for this recipe but you can always zest the entire lemon and keep the rest for another dish. Reserve the lemon for later use.
- Pick the leaves off the mint stems. Discard the stems and roughly chop the remaining leaves.
- Prepare the Sofrito
- Heat a medium sized pan over medium heat until hot. Add 1 tablespoon of olive oil and when hot, add the onion and garlic. Season with salt and pepper and cook until the onion softens, about 5 minutes.
- Add the remaining 1 tablespoon olive oil, eggplant, tomato, lemon zest and juice from the reserved lemon. Add 1 cup of water and cook over medium-high heat for 12 minutes. Be sure to stir occasionally so the Sofrito doesn't burn in the bottom of the pan.
- Remove from heat and add the chopped mint. Taste and adjust seasonings with salt and pepper.
- Serve as a side dish with fish, chicken or beef.
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