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Jiló is a small, green, slightly bitter relative of eggplant that Brazilians either love or hate, and the people who love it are devoted. Sautéed with onion, garlic and tomato, its bitterness mellows into something savory and complex. It is a classic side in Minas Gerais and Rio de Janeiro and naturally keto.
Per serving: 168 calories · 3.9 g net carbs · 4 g protein · 14 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 1 pound jiló (or small Thai or Italian eggplants) sliced into rounds
- 2 tablespoons olive oil
- 2 slices bacon diced (optional)
- 1/2 small onion chopped
- 2 garlic cloves minced
- 1 small tomato chopped
- 1 teaspoon salt plus more for soaking
- 1 scallion sliced
Instructions
- Soak the sliced jiló in salted water for 15 minutes to soften its bitterness. Drain and pat dry.
- Heat the olive oil in a large skillet over medium heat. If using bacon, cook it until crisp.
- Add the onion and garlic and cook for 2 minutes. Add the tomato and cook for 1 minute more.
- Add the jiló and salt and stir well. Cover and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender.
- Uncover, let any liquid cook off, and sprinkle with scallion before serving.
Notes
Nutrition
About This Dish
Jiló is a variety of Solanum aethiopicum, the scarlet eggplant, which originated in Africa. It is eaten while still green, when it is firm and bitter. In Minas Gerais, Goiás and Rio, fried jiló is a classic snack at botecos, the neighborhood bars. Its bitterness is so famous that Luiz Gonzaga, the king of baião music, recorded a song called Que Nem Jiló comparing the bitter taste of longing to it. Brazilians who dislike it often say it is the vegetable you either love or cannot stand.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 8: Vegetables & Sides (Iguaçu Falls). See all Brazilian recipes