Cut each banana leaf into a 6-inch square.
Brush a leaf square with 1/2 teaspoon oil.
Fold in the sides of the leaf.
Photo: Jenny Huang
Fold the bottom of the leaf over the dough and roll up the guanime.
Tie a piece of kitchen string around the bundle to secure it.
(Alternatively, roll up the dough in the banana leaf square.
Twist the ends to close and secure the ends with kitchen string.)
Repeat with the remaining leaves and filling to make 12 guanimes.
Meanwhile, to prepare berenjena guisada: Heat oil in a large pot over medium-high heat.
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.
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.
you’re free to substitute cornhusks for banana leaves.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
