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Berinjela refogada
Sauteed aubergine with tomato
Berinjela refogada: soft Brazilian aubergine with garlic, tomato and oregano, a marmita side
Brazilian home cooks make berinjela refogada on Sunday and spoon it into the week's marmitas beside rice, beans and a piece of grilled chicken or an egg; it reheats beautifully and tastes even better on the second day. The aubergine cooks down until silky with garlic, onion, tomato and oregano. The common mistake is pouring in more oil every time the pan looks dry; aubergine soaks it up and turns greasy. Add a splash of water instead and cover the pan so the cubes steam soft. Chef's tip: a squeeze of lime and a little chopped parsley just before packing lift the flavour after a night in the fridge.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 medium aubergineabout 500 g, in 2 cm cubes
- 3 tbsp olive oil
- 1 onionchopped
- 3 cloves garlicchopped
- 2 tomatoeschopped
- 1 tsp dried oregano
- ¾ tsp salt
- ¼ cup water
- 1 tbsp lime juice
- 2 tbsp fresh parsley (optional)chopped
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Method
0/4 doneStep 3: Add 2 tomatoes, 1 tsp dried oregano, ¾ tsp salt and ¼ cup water. Cover, lower the heat and cook for 10–12 minutes, stirring now and then, until the aubergine is completely soft and creamy when pressed with a spoon.
12 minStep 4: Uncover and cook for 1–2 minutes to drive off excess liquid. Stir in 1 tbsp lime juice and 2 tbsp fresh parsley. Serve warm, or cool, refrigerate and pack; it keeps 3 days.
2 min
Nutrition per serving
- Calories
- 120 kcal
- Protein
- 2 g
- Carbs
- 12 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does berinjela refogada take?
- About 30 minutes in total: 10 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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