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Eggplant, Berengena

Caribbean eggplant is slightly different from the eggplant usually available in the USA. The skin is a dark mauve color with white specks. Eggplant must be covered with salt-water for about ½ hour before cooking to remove the bitter flavor. We eat them as fritters, as souffle, stewed, or as party dip. They are a great source of protein.


6 Medium Eggplants

½ cup flour

¼  cup milk

2 eggs, beaten

2 cups bread crumbs

1 lemon


Oil enough to fry

Peel and cut eggplants horizontally about ½ inch thick. Place in salted water for 30 minutes. Remove from water and pat dry on paper towels.

Beat eggs and mix with milk. Pass eggplant through the flour, then the egg mixture. Drain a little then pass through the bread crumbs, patting the slices so the bread sticks to the eggplant.

Fry at medium heat until golden. Drain and serve sprinkled with the parsley and with lemon rinds.
Variation: omit bread crumbs. Follow all other instructions. Drain and sprinkle with sugar to serve.


4 small eggplants
, peeled and sliced in rounds
3 eggs

3/4 cup flour

1 teaspoon pepper

1 teaspoon salt

Always sprinkle cut eggplants with salt or place in salted water about 30 minutes before cooking to bring out the bitterness.

In a saucepan, boil the eggplants in salted water to cover. Cook the eggplant until tender.

Remove from heat and drain. Place the eggplant slices in a large mixing bowl and mash. Add the flour, salt, and freshly ground pepper and mix well.

Break the eggs in the bowl and blend carefully.

Heat the vegetable oil to about 375°F.

Shape the eggplant mixture into balls. Deep fry the eggplant balls a few at a time (do not fry more than 3 at a time) until golden brown. Remove from oil and drain on paper towels.

Serve the eggplant fritters hot.


1 large eggplant

1 medium onion, chopped

1 medium pepper, chopped

About 5 capers

About 1 teaspoon cilantro

2 tablespoons tomato paste

Salt pork, bacon or ham to taste (optional)

Salt & pepper to taste

About 2 tablespoons coconut, olive or peanut oil

About 1 tablespoon recaíto (recipe)

Peel and cut eggplant into 1 inch cubes. Place in salted water for about 30 minutes. Remove and drain on paper towels.
 Saute onions, peppers, capers, ham and recaíto until done. Add eggplant and cook for about 5 minutes. Add tomato paste and ½ cup water. Cook stirring occasionally for about 30 minutes or until it has the consistency of chutney. Serve hot as an entree or cold with Melba toast as a dip.



1 stewed eggplant

2 eggs separated

½ cup shredded Monterrey Jack cheese

¼  cup Parmesan cheese

Stew eggplant as directed but without the ham. Remove from heat.

Place in food processor or mixer and mash. Add egg yolks and cheeses. Beat egg whites until dry and fold, very gently.The idea is to let the egg whites fill the mixture with air bubbles. If you mix it in or stir it in, it breaks up the bubbles and the souffle never rises.

Pour onto oiled or buttered souffle dish and bake for about 20 minutes at 350°F. or until it rises and top is golden. Take out carefully so that the souffle doesn't cave in. 

Serve as soon as possible.



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