Dominican Longaniza Rice with Sweet Potato, Smoked Eggplant, and Sour Orange

Instructions

1. 1

   Preheat the oven to 425 °F / 220 °C. Place the eggplant on a baking tray, score the flesh lightly, and rub it with 1 tablespoon vegetable oil. Roast for 25 to 30 minutes at 425 °F / 220 °C until very tender and lightly charred around the edges.

2. 2

   When the eggplant is cool enough to handle, scoop out the flesh, chop it roughly, and mix it with 2 tablespoons sour orange juice, a pinch of salt, a pinch of black pepper, and 2 tablespoons fresh cilantro. Set aside.

3. 3

   While the eggplant roasts, heat a caldero or wide pot over medium heat. Add the longaniza and cook for 6 to 8 minutes, stirring, until it releases some of its fat and is well browned. If the sausage is very lean, add the remaining tablespoon of vegetable oil.

4. 4

   Add the red onion, Dominican sweet pepper, and garlic to the pot with the longaniza. Sauté for 3 to 4 minutes until the onion softens. Add the tomato paste, dried oregano, ground cumin, and sweet paprika, and cook 1 minute more.

5. 5

   Add the sweet potato, long-grain rice, green olives, bay leaf, salt, and the remaining black pepper. Stir well for 1 to 2 minutes to lightly toast the rice and coat it with the sofrito.

6. 6

   Pour in the hot chicken broth or water and the remaining 2 tablespoons sour orange juice. Stir once, taste the liquid, and adjust salt if needed. When it starts to boil, reduce the heat to medium-low.

7. 7

   Cook uncovered for 8 to 10 minutes, until the liquid level drops almost even with the rice. Spoon the reserved smoked eggplant mixture over the surface without fully stirring it in.

8. 8

   Cover the pot and cook over low heat for 18 to 20 minutes, until the rice and sweet potato are tender. Turn off the heat and let it rest, covered, for 10 minutes.

9. 9

   Remove the bay leaf, fluff the locrio with a fork, and finish with the remaining fresh cilantro. Serve hot.