Best Berenjena A La Veracruzana Mexican Eggplant In Sauce Recipes
RED SNAPPER VERACRUZANA (HUACHINANGO A LA VERACRUZANA)
The Mexican state of Veracruz stretches along the Gulf Coast like the graceful tentacle of a sea creature. Within the boundaries formed by the warm coastal waters to the east and the Sierra Madre Oriental to the west is an enticing pot-pourri of cultures. Long before Europeans arrived in Mexico through what is now the port city of Veracruz, the area occupied by the modern-day state of Veracruz was populated by the Olmecs, as well as Huastecs and Totonacs. The latter were famous for their cultivation of vanilla and curing the pods for culinary use, adding a unique flavor to many of their dishes. The use of acuyo, a herb also known as hoja santa, also characterized the indigenous cooking of the area. The staple food triumvirate of corn, beans and squash was further supplemented by a variety of tropical fruits, thanks to the area's temperate-to-tropical climate. In addition to the chiles, tomatoes and avocadoes so important in the Mexican cooking, papaya, mamey and zapote were cultivated. These are very popular today in the licuados and helados - milk shakes and ice cream - so dear to the hearts of jarochos. This variety and abundance was given a further culinary boost with the arrival of the Spaniards, who introduced herbs such as parsley, thyme, marjoram, bay laurel and cilantro, as well as many of the spices that would later characterize Veracruz cooking. A combination of saffron, cloves, cinnamon and black pepper was pre-mixed and sold to flavor fish empanadas. The Spaniards also brought wheat, rice, almonds, olives and olive oil, garlic and capers. The latter three are essential ingredients in what is perhaps the most famous specialty of the region, Huachinango a la Veracruzana, red snapper in a spicy tomato sauce.
Provided by Witch Doctor
Categories Mexican
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- To Prepare the Sauce:.
- Heat oil in saucepan. Brown 3 garlic cloves and discard. Mince remaining garlic.
- Brown garlic and onion in oil. Add tomatoes, olives, capers, bay leaves, oregano, thyme, marjoram, salt, pepper and chilies.
- Simmer 2 ½ hours, stirring occasionally. Sauce will be thick. Remove from heat and set aside. Use as directed.
- To Prepare the Fish:.
- In blender or food processor, blend lime juice, garlic, bay leaves, oregano, oil, salt and pepper to make a marinade. Place fish in large baking dish and pour marinade over it. Cover and marinate about 1 hour in the refrigerator.
- Preheat oven to 350 degrees F. Remove fillets from marinade and place in another large baking dish. Bake until fish is done, about 15 minutes, basting with some of the tomato sauce occasionally. Do not overcook.
- To serve, place fillets on a platter and cover with remaining sauce, which has been warmed. Any extra sauce can be served on the side, accompanied with white rice.
Nutrition Facts : Calories 1281, Fat 90.5, SaturatedFat 13.4, Cholesterol 79.8, Sodium 407.7, Carbohydrate 80, Fiber 26.4, Sugar 22.2, Protein 55.3
BERENJENAS EN ESCABECHE - MARINATED EGGPLANT
Make and share this Berenjenas En Escabeche - Marinated Eggplant recipe from Food.com.
Provided by ThatSouthernBelle
Categories Vegetable
Time 2h35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Trim the ends off the eggplant.
- Cut in in half lengthwise, and then lay it flat side down and cut into 1/4 to 1/2 inch slices.
- Put the slices layer upon layer in a roasting pan.
- Salt each layer with coarse salt and let sit for 2 hours. (The salt draws out the bitterness and moisture from the eggplant.)
- After two hours, drain and rinse the eggplant.
- Put the eggplant, the vinegar and the water in a stock pot and bring to a boil.
- Lower the heat to a simmer and cook the eggplant until it takes on a translucent look, about 35 minutes.
- Meanwhile, combine the remaining ingredients in a bowl.
- When the eggplant has cooked through, drain off half of the vinegar/water and put the rest, along with the eggplant, in the bowl with the oil mixture. Mix well.
- Refrigerate until cold.
Nutrition Facts : Calories 213.7, Fat 18.4, SaturatedFat 2.6, Sodium 6.4, Carbohydrate 11.2, Fiber 6.5, Sugar 4.3, Protein 2
CHEESY AUBERGINE
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Provided by Engrossed
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4
HUACHINANGO A LA VERACRUZANA (BAKED RED SNAPPER VERACRUZ)
Baked red snapper fillets baked in a delicious sauce. From Heart of the Palms. Preparation time includes marinating time.
Provided by Recipe Junkie
Categories Very Low Carbs
Time 4h40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Place fillets in a single layer, in a greased 9x13" baking dish.
- Prick fillets with a fork and sprinkle with salt and lime juice.
- Set aside to season, for several hours in refrigerator.
- Drain.
- Pour sauce over fillets.
- For sauce:.
- Saute onion and garlic in hot oil until tender.
- Add remaining sauce ingredients.
- Cook over medium high heat 5-10 minutes until sauce is well seasoned and some of the liquid has evaporated.
- After step #9 you would then bake for awhile, correct? Like at 350 for 20-30 min?
Nutrition Facts : Calories 396.2, Fat 11.8, SaturatedFat 1.9, Cholesterol 106.5, Sodium 888.2, Carbohydrate 8.9, Fiber 2.6, Sugar 5.1, Protein 61.3
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