Close
Photo: Jenny Huang
Active Time:45 minsTotal Time:1 hr 30 minsServings:6Jump to Nutrition Facts
Active Time:45 minsTotal Time:1 hr 30 minsServings:6
Active Time:45 mins
Active Time:
45 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsGuanimes2cupsmasa harina1cuplow-sodium vegetable broth1cupcanned coconut milk2tablespoonsamaranth seeds (see Tips)2tablespoonshoney½teaspoonsalt¼teaspoonground pepper12banana leaves, thawed if frozen (see Tips)2tablespoonsextra-virgin olive oilBerenjena Guisada¼extra-virgin olive oil4mediumItalian eggplants (about 3 1/2 pounds total), cut into 2-inch chunks1smallonion, diced8ajíes dulces or 1 large red bell pepper, seeded and chopped2cupsdiced tomatoes2clovesgarlic, minced1tablespoonchopped fresh oregano1cuplow-sodium vegetable broth1teaspoonsmoked paprika¼teaspoonsalt¼teaspoonground pepper2cupschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
Guanimes
2cupsmasa harina
1cuplow-sodium vegetable broth
1cupcanned coconut milk
2tablespoonsamaranth seeds (see Tips)
2tablespoonshoney
½teaspoonsalt
¼teaspoonground pepper
12banana leaves, thawed if frozen (see Tips)
2tablespoonsextra-virgin olive oil
Berenjena Guisada
¼extra-virgin olive oil
4mediumItalian eggplants (about 3 1/2 pounds total), cut into 2-inch chunks
1smallonion, diced
8ajíes dulces or 1 large red bell pepper, seeded and chopped
2cupsdiced tomatoes
2clovesgarlic, minced
1tablespoonchopped fresh oregano
1teaspoonsmoked paprika
¼teaspoonsalt
2cupschopped fresh cilantro
Directions
To prepare guanimes: Put a large pot of water on to boil.
Drop the guanimes into the boiling water and cook until the leaves start to pull away from the dough, about 45 minutes.
Meanwhile, to prepare berenjena guisada: Heat oil in a large pot over medium-high heat. Add eggplant, onion, ajíes dulces (or bell pepper), tomatoes, garlic and oregano; cook, stirring often, for 3 minutes. Add broth, paprika, salt and pepper; bring to a simmer. Cook for 5 minutes. Reduce heat to medium-low, cover and cook until the eggplant is tender, 10 to 15 minutes more. Stir in cilantro.
Drain the guanimes. Let stand until cool enough to handle, about 10 minutes. Unwrap and serve with the stewed eggplant.
To make ahead
Assemble guanimes (Step 2) and refrigerate for up to 1 day.
Equipment
Kitchen string
Tips
Amaranth (celosia) is a leafy plant that is cultivated for both its leaves and seeds. You can use the leaves as you would spinach, while the protein-packed seeds are often sold dried and can be cooked and prepared as a grain.
You can substitute cornhusks for banana leaves. Before using them, soak in hot water, weighted with a heavy plate or pan to keep them submerged, for 30 minutes. Drain.
Originally appeared: EatingWell Magazine, April 2021
Rate ItPrint
Nutrition Facts(per serving)463Calories24gFat60gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
