Dominican Eggplant Pastelón with Oregano Pork and Light Fried Cheese

Name: Dominican Eggplant Pastelón with Oregano Pork and Light Fried Cheese
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 6
Cuisine: Dominicana
Ingredients: 2 lb large eggplants; 24 oz ground pork; 1 1/4 cups red onion; 3/4 cup Dominican sweet peppers; 1 tbsp garlic; 1 1/2 cups ripe tomatoes; 2 tbsp tomato paste; 1/3 cup green olives; 2 tsp dried oregano; 1/4 cup fresh cilantro; 1 tbsp white vinegar; 1/4 cup vegetable oil; 1 3/4 tsp salt; 1 tsp black pepper; 1/2 tsp ground cumin; 9 oz Dominican frying cheese; 3 large eggs; 3/4 cup evaporated milk; 1 1/2 oz cassava flatbread

A savory, original pastelón inspired by Dominican flavors: layers of golden eggplant, pork stewed with sweet peppers, tomato, and oregano, brought together with a touch of lightly fried cheese and baked until juicy and golden.

30 minPrep

55 minCook

85 minTotal

6Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

900 g large eggplants (cut into 1/2-inch lengthwise slices)
700 g ground pork (preferably with some fat)
180 g red onion (diced)
90 g Dominican sweet peppers (chopped)
18 g garlic (mashed or minced)
300 g ripe tomatoes (chopped)
30 g tomato paste (for color and depth)
50 g green olives (slices)
4 g dried oregano (divided)
16 g fresh cilantro (chopped)
15 ml white vinegar (for seasoning the meat)
60 ml vegetable oil (divided, for browning)
10 g salt (or to taste)
2 g black pepper (freshly ground)
1 g ground cumin (optional but recommended)
250 g Dominican frying cheese (cut into thin slices)
3 units eggs (beaten)
180 ml evaporated milk (for the custard mixture)
40 g cassava flatbread (finely crushed for topping)

Nutrition facts

per serving

462 kcal

Calories

29 g

Protein

14 g

Carbs

32 g

Fat

4 g

Fiber

10 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyEggs

Instructions

1
Preheat the oven to 375°F / 190°C. Lightly grease a roughly 23 x 33 cm (9 x 13 in) baking dish with a little of the vegetable oil.
2
Place the eggplant slices on a tray or work surface, sprinkle with 1 teaspoon of the salt, and let them rest for 15 minutes so they release some moisture. Then pat them very dry with paper towels or a clean cloth.
3
Heat a large skillet over medium heat. Add 2 tablespoons of the vegetable oil and brown the eggplant slices in batches for 2 to 3 minutes per side, until tender and lightly golden. Transfer to a plate.
4
In the same skillet, add another tablespoon of vegetable oil and cook the red onion with the sweet peppers for 4 minutes, stirring often. Add the garlic and cook for 30 seconds more.
5
Add the ground pork and cook for 8 to 10 minutes, breaking it up, until it loses its pink color and starts to brown.
6
Season the pork with the remaining salt, black pepper, cumin, 1 1/2 teaspoons of the dried oregano, and the white vinegar. Mix well.
7
Add the chopped tomatoes, tomato paste, and green olives. Cook over medium heat for 10 to 12 minutes, stirring occasionally, until you have a juicy but thick filling. Turn off the heat and stir in the fresh cilantro.
8
While the filling cools slightly, heat a clean skillet over medium heat with the remaining tablespoon of vegetable oil. Brown the frying cheese slices for 30 to 45 seconds per side, just until lightly colored. Transfer to a plate.
9
In a bowl, whisk the eggs with the evaporated milk and the remaining 1/2 teaspoon dried oregano until fully combined.
10
Assemble the pastelón: place a layer of eggplant on the bottom of the dish, then a layer of half the pork filling, then a layer of frying cheese. Repeat with another layer of eggplant, the rest of the pork, and the rest of the cheese. Finish with a final layer of eggplant.
11
Pour the egg and evaporated milk mixture evenly over the pastelón. Sprinkle the crushed cassava flatbread on top to create a light, crisp topping.
12
Bake at 375°F / 190°C for 25 to 30 minutes, until the top is golden, the center looks set, and the edges are bubbling.
13
Let it rest for 10 minutes before slicing and serving so the layers hold together better.

Chef tips

If you want a firmer texture, let the filling reduce for 2 extra minutes before assembling. For deeper flavor, cook the tomato paste for 1 minute before adding the tomatoes.

Substitutions

You can substitute the ground pork with ground turkey or ground beef. If Dominican frying cheese is unavailable, use halloumi or another firm cheese that holds its shape. The cassava flatbread can be replaced with gluten-free breadcrumbs if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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