Pasticho of Eggplant (Aubergine) Recipe ๐๐ง
Overview:
Pasticho, a beloved dish hailing from Venezuela, takes on a delightful twist in this recipe where eggplant steps in as the star ingredient, bringing a burst of flavor and texture to this South American classic. With layers of tangy tomato sauce, crispy eggplant fritters, and gooey melted cheese, this pasticho of eggplant is a culinary delight that’s perfect for lunch or snack time. Plus, it’s low in protein and cholesterol, making it a healthy option for any occasion.
Ingredients:
- 1 large eggplant
- Juice of 1 lemon
- 1 egg
- 6 tablespoons flour
- 2 tomatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Parmesan cheese, grated (for topping)
- Spices (to taste)
Nutrition Facts (Per Serving):
- Calories: 86.6
- Fat: 0.5g
- Saturated Fat: 0.1g
- Cholesterol: 0mg
- Sodium: 6mg
- Carbohydrates: 19.2g
- Fiber: 5.7g
- Sugar: 4.9g
- Protein: 3.1g
Instructions:
| Step | Description |
|---|---|
| 1 | Prepare the Eggplant: Start by chopping the eggplant into fine slices. Place them in a bowl of water mixed with lemon juice and let them soak for half an hour. This helps to remove any bitterness from the eggplant. |
| 2 | Make the Batter: In a separate bowl, beat the egg and mix it with the flour and your choice of spices to create a batter. Remove the eggplant slices from the water and lemon mixture, pat them dry, and coat them evenly with the batter. |
| 3 | Fry the Eggplant: Heat oil in a frying pan over medium heat. Carefully add the battered eggplant slices to the hot oil and fry them until golden brown on both sides. Once done, place them on a paper towel-lined plate to drain excess oil. |
| 4 | Prepare the Tomato Sauce: In the same pan, lightly fry the chopped onions and minced garlic until fragrant and translucent. Add the diced tomatoes to the pan and cook until they break down and form a thick sauce. Season with your favorite herbs and spices to taste. |
| 5 | Assemble the Pasticho: Preheat your oven to 350ยฐF (175ยฐC). In a baking dish, start layering the tomato sauce and fried eggplant slices, creating alternating layers until you’ve used up all the ingredients. Top the final layer with a generous amount of grated Parmesan cheese. |
| 6 | Bake: Place the assembled pasticho in the preheated oven and bake for about 30 minutes, or until the cheese is melted and bubbly, and the dish is heated through. |
| 7 | Serve: Once baked, remove the pasticho from the oven and let it cool slightly before serving. Slice into portions and enjoy this delicious Venezuelan twist on a classic comfort food! |
Tips:
- Make sure to slice the eggplant thinly for even cooking and a more delicate texture.
- Experiment with different spices in the batter and tomato sauce to customize the flavor to your liking.
- Feel free to add layers of other vegetables or proteins for added variety and nutrition.
- Serve the pasticho with a side salad or crusty bread for a complete and satisfying meal.
Conclusion:
With its crispy eggplant fritters, luscious tomato sauce, and cheesy topping, this pasticho of eggplant recipe is sure to become a favorite in your household. Whether you’re looking for a quick and easy weeknight dinner or a flavorful snack, this dish delivers on taste and health benefits, making it a win-win for any occasion. So why not give this Venezuelan-inspired recipe a try and indulge in a taste of South American cuisine today!
