Poor Man’s Eggplant Recipe (Berenjenas a lo Pobre)
Want an easy, budget-friendly holiday eggplant recipe that`s bright and guaranteed to impress your guests? Look no further than Berenjenas a lo Pobre, or “Poor Man’s Eggplant.”
This post may contain affiliate links, such as those to Amazon. We receive a small commission for purchases made through these links. We appreciate your support!
Let’s dive into the secret of this timeless Mediterranean favorite! It requires few ingredients and is very easy to prepare, but that doesn’t mean this dish isn’t a delicious appetizer, side, or main course. Due to the red and green tomato and parsley topping, it is also a perfect Christmas side dish.
If you like Spanish recipes, check out our Sweet Paprika Spanish-Style Stuffed Eggplants or the zesty Lupini Bean and Caper Salad for more Mediterranean-inspired delights!
Despite its humble name and minimal ingredients, this traditional high-in-fiber Menorcan dish is an affordable eggplant dinner delight, also known as aubergines. Boiled eggplant is later roasted with garlic, parsley, homemade breadcrumbs made from leftover bread that would otherwise go to waste, and a drizzle of extra virgin olive oil.
I’ve included a finely chopped ripe tomato in this recipe for a more moist texture and unique flavor. It enhances the flavor and makes the dish more vibrant and visually appealing.
This is a unique and straightforward side dish, as its name suggests: “Berenjenas a lo Pobre” (Poor Man’s Eggplant). The recipe involves simply boiling the eggplants and then roasting them in the oven with a little garlic, parsley, and extra virgin olive oil—nothing more. Yet the result is extraordinary. It’s a very different way of preparing eggplants from what we’re used to, but here in Menorca, it’s a traditional summer recipe.
Why You’ll Love This Eggplant Recipe
- Simple to Make: With only 6 ingredients, this recipe keeps things easy and stress-free.
- Budget-Friendly: Affordable ingredients that make a big impression.
- Year-Round Recipe: Eggplants are available all year, so you can enjoy this recipe anytime.
- Gluten-Free Option: Use homemade breadcrumbs or gluten-free substitutes for celiac-friendly.
- Vegan Vibes: 100% plant-based, whether it’s for Meatless Monday or Veganuary, this recipe is a plant-based win.
- Fresh and Wholesome: Packed with fresh ingredients—you know exactly what you’re eating.
- Freezer-Friendly: Make extra, freeze them, and you’re set for quick meals on busy days.
- Make-Ahead Friendly: Prepare components in advance to save time later.
Ingredient Notes and Substitutions
Eggplants (Aubergines)
Velvety and versatile, light purple-skinned eggplants form the heart of this dish. Their tender flesh absorbs flavors beautifully, making them a star in budget-friendly comfort cooking.
Tomatoes
Juicy and tangy, tomatoes bring a vibrant burst of acidity to balance the richness of the eggplants. Fresh or canned, they add a comforting, moist base to this recipe.
Homemade Breadcrumbs
Crunchy and golden, homemade breadcrumbs elevate the dish with their rustic texture. They’re a great way to reduce food waste while adding a satisfying finish.
Olive Oil
Smooth and flavorful, olive oil is essential for roasting, sautéing, and tying all the flavors together. Opt for a good-quality oil to enhance the dish’s taste.
Garlic
Aromatic and bold, garlic infuses the dish with its unmistakable, savory flavor. A humble ingredient that packs a punch in every bite.
Parsley
Fresh and herbaceous, parsley adds a pop of color and a bright, earthy finish to this hearty dish. It’s the perfect garnish for both flavor and presentation.
Substitution Tip
While I’ve experimented with replacing eggplants with zucchini in this recipe, I highly recommend sticking to the traditional eggplant. The flavor of eggplant is earthy and rich, giving the dish its signature taste. Zucchini, on the other hand, changes the flavor dramatically. That said, feel free to get creative by adding a bit of chili for a spicy kick or experimenting with different herbs like rosemary or cilantro. However, try to stick with the classic ingredients for the most authentic flavor.
Serving Suggestions
- Serve with a scrumptious Creamy Avocado Hummus.
- Pair with a fresh Lupini Bean and Caper Salad for a light, refreshing contrast.
- Add a dollop of Beetroot Hummus or tahini sauce on the side.
- Serve with a Roasted Vegetable salad with crunchy chickpeas and chickpeas for extra flavor and texture.
- Have them as a side with Spicy Jackfruit and Red Kidney Bean Burgers.
- Dollop on a couple of spoons of Black Garlic Pesto for an incredible combo boost of flavors.
Follow Dishing Out Plants on Instagram Facebook Pinterest Tiktok & YouTube
Why This Eggplant Recipe is Worth Every Minute (Let’s Make It)
This recipe may take around 60 minutes, but with simple steps and versatile ingredients, you’ll be rewarded with a delicious, hearty dish that’s perfect for any occasion.
- Start by washing the eggplants and trimming off the ends. Peel two sides of the eggplant (check out the video in the recipe card below) and slice them into 4-5 thick slices, approximately 1 cm thick.
- Bring a pot of water to a boil, add the sliced eggplants, sprinkle with salt, and cook on medium-high heat for about 25 minutes.
- While the eggplants are boiling, chop the tomatoes into small pieces, finely chop or mince the garlic, and chop the fresh parsley. Set everything aside.
- After boiling, drain the eggplant slices and leave them to drain for at least 1-2 hours fully. If needed, you can do this the day before.
- Blend up any leftover bread from the previous days, better if it`s gone hard. and set aside.
- If the eggplants aren’t completely dry, place them on a chopping board or parchment paper and gently blot them with kitchen paper towels.
- Preheat the oven to 200°C. Grease a large baking dish with olive oil and sprinkle half the breadcrumbs (1 cup) over the oil to coat the bottom evenly.
- Lay the eggplant slices vertically in the baking dish, slightly overlapping each piece.
- Sprinkle the remaining breadcrumbs over the top
- Add the chopped tomatoes, garlic, parsley, and a pinch of salt. Drizzle with olive oil.
- Roast in the oven at 200°C for about 25 minutes, until the breadcrumbs are golden brown and slightly crispy.
- Serve immediately as a light lunch or a festive side dish. Enjoy!
Prep Tips to Save Time
Make Breadcrumbs in Advance: Toast or blend up the breadcrumbs beforehand to have them ready to go. Can be done several days before.
Chop in Batches: Dice parsley, garlic, and tomatoes together to streamline your prep.
Prepare and pre-boil ahead: Prepare and boil the eggplants the night before. They also will be completely drained meaning less wait time.
Nightshade vegetables, such as potatoes, tomatoes, peppers, and eggplants, are nutrient-rich and widely consumed for their health benefits. They provide vitamins (like C and B6), minerals (like potassium and manganese), and antioxidants, which support immune health and reduce oxidative stress.
Nightshades are full of nutrients, however, some individuals believe that compounds in nightshades, particularly solanine, and alkaloids, might trigger inflammation or immune dysfunction. These concerns are mostly anecdotal and often related to conditions like arthritis or autoimmune disorders. Read the article: Healthline.
Eggplants, also known as aubergines serve as an excellent source of fiber, essential minerals (iron, calcium, potassium, magnesium, sodium, zinc, phosphorus), and vitamins including C, thiamin, niacin, B6, B12, A, E, D, and K according to the National Libray of Medicine.
Just starting your plant-based journey or looking to add more veggies to your lifestyle? Check out this article for all the tips and info you need: An EASY Starter Guide to a Whole Food Plant-Based Vegan Diet.
Storing and Freezing the Eggplants
Store cooked eggplant in an airtight container in the fridge for up to 3-4 days. For longer storage, freeze it, and reheat it directly from the freezer when needed. For the best results, freeze any leftover eggplant that might not be eaten before roasting. Store it in an airtight container or freezer bag, and roast it directly from the freezer when ready to use.
Top Tip
Don’t throw away leftover bread! With a high-speed blender, you can turn it into breadcrumbs. Use it right away or let it cool completely before storing it in an airtight container. For gluten-free breadcrumbs, use gluten-free bread.
More Eggplant (Aubergine) Recipes:
Sweet Paprika Spanish-Style Stuffed Eggplants
Asian Style-Aubergine (Eggplants)
The Recipe
Poor Man’s Eggplant Recipe (Berenjenas a lo Pobre)
Watch me Make it (Video)
Equipment
Ingredients
- 2 medium light purple-skinned eggplants
- 1 ripe tomato
- 3 garlic cloves
- A handful or bunch of fresh parsley
- 2 tablespoons cold-pressed olive oil
- 2 cups 200g homemade breadcrumbs
- Salt to taste
Instructions
- Wash the eggplants, trim the ends, and peel two sides only (refer to the video for a visual guide). Leaving a small amout of colour gives the slices a nice purple color.Slice them into 4-5 thick slices, each about 1 cm thick.
- Bring a pot of water to a boil and add the eggplant slices. Sprinkle with salt and cook over medium-high heat for about 25 minutes, until softened.
- While the eggplants are boiling, finely chop the tomatoes, garlic (3 cloves), and fresh parsley. Set aside.
- Once boiled, drain the eggplants and leave them to fully drain for 1-2 hours (you can do this step the day before if needed).
- Blend up leftover bread ends (I used a mix of seeded and village bread). Aim for about 2 cups (roughly 200g). Set the breadcrumbs aside.
- If the eggplants are still a little wet, place them on a chopping board or parchment paper and gently pat them dry with paper towels.
- Preheat the oven to 200°C (about 400°F). Grease a large baking dish with olive oil and sprinkle breadcrumbs to coat the bottom of the dish.
- Arrange the eggplant slices vertically in the baking dish, slightly overlapping. Top with the remaining breadcrumbs, add the chopped tomatoes, garlic, salt, and parsley.
- Drizzle everything with olive oil.
- Roast in the oven at 200°C for 25 minutes, until the breadcrumbs are golden brown and crispy.
- Serve immediately as a light lunch or a festive side dish. Enjoy!
Notes & Suggestions
Nutrition Profile
The Nutritional information is an estimate and has been calculated automatically per serving, The amount of sodium depends on the salt used.
Share on Facebook Pin RecipeLet`s Connect!
Find me on social media platforms here:
