Stewed Salt Cod with Eggplant

(Bacalao Guisado con Berenjena)

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We enjoy stewing our eggplant with cooked salt cod for a delicious dish full of Caribbean flavors.  The eggplant is a fruit and is classified as a berry.  It is normally served as a vegetable after it is prepared and cooked.  When you stew the chunks of eggplant, the eggplant breaks down and forms a creamy texture that coats the cooked salt cod completely for a tasty meal.  Furthermore, I prepared this dish with fresh herbs and vegetables from my garden, including homemade tomato sauce.

The eggplant that we commonly consume in Puerto Rico is the “Rosita” eggplant.  A teardrop shaped fruit with a lavender skin color and white flesh.   I live in the Midwest and cultivated the Black Beauty Eggplant.  It is also a teardrop shaped fruit with a dark purple skin color.  The fruit measures approximately 4 to 6 inches long.  The flesh and texture are similar to the “Rosita” eggplant in Puerto Rico.

Click on the link to learn How to Desalt, Cook and Shred Salt Cod for this recipe.

A Little Bit of History!

Let’s review how the eggplant arrived to Puerto Rico.  When the moors invaded Spain (8th Century), they brought the eggplant to Spain.  In the 15th Century, Christopher Columbus discovered the beautiful island of Puerto Rico.   At that time, the Taíno Indians were natives to the island and cultivated or hunted most of the food consumed.  Even though the Spaniards enjoyed the local produce, they also missed their home cuisine.  Therefore, they brought ships full of produce from Spain to Puerto Rico, including the eggplant.

Aida’s Garden!

Aida harvesting an eggplant from her garden!

Let’s Peel and Cut the Eggplant!

This is a Black Beauty eggplant, a teardrop shaped fruit with a glossy dark purple skin color.  The stem is spiny and the fruit measures approximately 4 to 6 inches long.  

With a knife, cut both ends.

I normally slightly lift the bottom part of the stem before cutting the top end of the eggplant.

Peel the eggplant with a knife or potato peeler.

Cut the eggplant into 1-inch slices.

Cut each slice into quarters (½-inch to 1-inch cubes).

When the eggplant is exposed to air, the flesh and seeds will start turning brown in color.

Let’s First Simmer Some Vegetables From Aida’s Garden!

Heat 1 cup of extra virgin olive oil in a skillet.  Add 2 tablespoons of sofrito (Puréed Condiments).

Our sofrito is a special blend of herbs and vegetables sautéed in annatto oil and tomato sauce.   Therefore, it is the basic condiment that gives the Puerto Rican cuisine its unique flavor and aroma. Today the puréed herbs and vegetables that are prepared in advance for future use is commonly referred to as “Sofrito.”  If you do not want to make a large batch of Sofrito, then here is an easy recipe on How to Make Sofrito for a Single Meal

Pour 2 tablespoons of tomato sauce and add 2 minced garlic cloves. 

For this recipe, I used homemade tomato sauce that we canned this summer.

You can add 2 Seasoning Envelopes with Coriander and Annatto or 3 teaspoons of my own Special Blend of Seasonings.

In our culture, we purchase seasoning envelopes at the Latin Markets.  Click on this link for the ingredients to create your own Special Blend of Seasonings.

We can now add the sliced onion (medium size).  Since I had fresh cilantro in my garden, I decided to add 3 sprigs of cilantro.  This, of course, is optional.

Stir all the ingredients until well blended.  Simmer for approximately 5 to 10 minutes.

We are Ready to Add the Cooked Salt Cod and Chunks of Eggplant!

After simmering the herbs, vegetables and spices for 10 minutes, add 1 pound of cooked shredded salt cod.

Add the chunks of eggplant.

With a spoon, stir until the cooked shredded salt cod and eggplant chunks are completely coated with the tomato-oil based sauce.  Cover with a lid and simmer for approximately 30 minutes, stirring occasionally.

After 15 minutes of simmering, I like to check if the chunks of eggplant are tender with a spoon.  If you still find several large chunks of eggplant in the skillet, continue simmering for an additional 20 to 30 minutes or until the chunks of eggplant are tender.  Stir occasionally and cover saucepan with a lid.

The chunks of eggplant are finally tender after simmering for an additional 20 minutes. 

When you stew the chunks of eggplant, the eggplant breaks down and forms a soft creamy texture. 

The stewed salt cod is coated with the creamy eggplant full of Caribbean flavors.  This dish is served with white rice, boiled/steamed root vegetables or boiled breadfruit.

Click on the links to learn how to cook White RiceSteamed or Boiled Root Vegetables and Boiled Breadfruit.

Click on the button below to watch my YouTube Video on How to Prepare Stewed Salt Cod with Eggplant!

Recipe and Nutritional Facts!

Nutritional information is provided as a courtesy and is approximate only.  Please refer to our Nutritional Facts Disclaimer for more information.

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Stewed Salt Cod with Eggplant


  • Author: Aida's Kitchen
  • Prep Time: 15 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 8 Servings 1x

Description

The stewed salt cod is coated with a creamy eggplant full of Caribbean flavors and is prepared with fresh vegetables and herbs from Aida’s Garden!


Scale

Ingredients

  • 1 cup extra virgin olive oil
  • 1 pound salt cod, cooked and shredded
  • 2 tablespoons sofrito
  • 2 tablespoons tomato sauce
  • 2 seasoning envelopes with coriander and annatto or 3 teaspoons of my own special blend of seasonings
  • 2 garlic cloves, peeled and minced
  • 1 medium onion, peeled and sliced
  • 1 medium eggplant, peeled and cut into 1-inch chunks
  • 3 sprigs cilantro, optional

Instructions

  1. In a skillet, heat 1 cup of oil.
  2. Add sofrito, seasoning envelopes, minced garlic, tomato sauce and sliced onions.  Stir well and let simmer for 5 to 10 minutes.
  3. Add the cooked shredded salt cod and chunks of eggplant to the skillet.  Stir until the salt cod and eggplant chunks are completely coated with the tomato-oil based sauce.
  4. Cover saucepan with lid.  Simmer for 15 minutes, stirring occasionally.
  5. After 15 minutes of cooking, check to see if the chunks of eggplant are tender.  If not, cover saucepan with lid and continue simmering for an additional 20 to 30 minutes or until the chunks of eggplants forms a smooth creamy texture.
  6. If the salt cod is coated with the creamy eggplant after 30 minutes of simmering, the stewed salt cod is ready to be served.
  7. Serve this dish with cooked white rice, steamed/boiled root vegetables or boiled breadfruit.

Notes

Visit website (aidaskitchenboricua.com) on how to prepare cooked white rice, steamed/boiled root vegetables or boiled breadfruit.  Furthermore, you can also find the recipes for our sofrito and special blend of seasonings.

  • Category: Fish and Seafood
  • Method: Stewed
  • Cuisine: Puerto Rican

Nutritional Facts Disclaimer

Category: Fish and Seafood, Recipes

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