Berenjena & Bacalao Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pound bacalao
2 medium eggplants
1/2 pound diced bacon (preferably thick sliced)
1 small bell pepper, cut in strips
1 small onion, cut in strips
2-3 cloves of garlic, mashed or grated
1/3 bunch cilantro, finely chopped (optional)
1 small can tomato sauce
1 package Sazon
salt
pepper
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Directions: |
Directions:Thoroughly rinse the bacalo and put it in water for a few hours or overnight. Change the water once or twice. Put the bacalao in fresh water and simmer covered for about 10 minutes. Let it cool and then flake it with your fingers. If it's still too salty, you can put it in a bowl of cold water while you cook the sofrito items. aside.
Poke holes in the eggplant with a fork. Bake them on a cookie sheet at 375 degrees for 60-90 minutes (will depend on the size). Once they're done, peel the eggplant and mash it with a fork or potato masher.
While the eggplant is roasting, cook the bacon until it's done (but not overly crispy). Add the bell pepper and onion and cook for a couple of minutes (they don't have to be completely soft). Add the garlic and cilantro and cook a couple more minutes. Add the tomato sauce and Sazon and salt and pepper to taste. The salt might be optional because of the bacon and the bacalao.
Add your cooked bacalo and roasted eggplant. Heat through. Serve with rice.
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Personal
Notes: |
Personal
Notes: If you can't find small bell peppers and onions, you can use 1/2 a large one.
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