Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 1 large eggplant into 1/2-inch thick rounds, then place them in a large pot with 4 cups of water and 1 teaspoon of salt.

2. 2

   Bring the water to a gentle simmer and poach the eggplant slices for 5-7 minutes until they are tender but still hold their shape.

3. 3

   While the eggplant poaches, dice 3 ripe tomatoes, 0.5 red onion, and 0.5 green bell pepper into small, even pieces for the criolla.

4. 4

   Mince 2 garlic cloves and finely chop 2 tablespoons of fresh parsley and 1 tablespoon of fresh oregano.

5. 5

   In a medium bowl, combine the diced tomatoes, red onion, green bell pepper, minced garlic, chopped parsley, and oregano.

6. 6

   Whisk together 4 tablespoons of extra virgin olive oil, 2 tablespoons of red wine vinegar, and 0.5 teaspoon of black pepper, then pour this dressing over the criolla vegetables and gently toss.

7. 7

   Carefully remove the poached eggplant slices from the water and arrange them on a serving platter, then spoon the criolla mixture generously over each eggplant slice before serving.