Best 4 Eggplant Mexicano Recipes
Embark on a culinary adventure with our tantalizing collection of eggplant mexicano recipes, a harmonious blend of Mexican and Mediterranean flavors. Discover the versatility of eggplant as it takes center stage in each dish, offering a delightful balance of smoky, savory, and slightly bitter notes. From the classic and comforting eggplant parmesan to the vibrant and refreshing eggplant salad, our recipes cater to diverse palates and occasions. Indulge in the rich and hearty eggplant casserole, a symphony of flavors and textures, or explore the lighter and healthier grilled eggplant with a zesty marinade. Each recipe is meticulously crafted to showcase the unique characteristics of eggplant, ensuring a memorable dining experience. So, prepare to be captivated by the diverse culinary possibilities of eggplant mexicano and embark on a journey of taste and satisfaction.
Here are our top 4 tried and tested recipes!
MEXICAN STYLE EGGPLANT
This dish is kinda seasonal, when you want fresh eggplant. We used to have this when the eggplant was just coming off. It is something you wate for just like fried green tomatoes.
Provided by Eddie Jordan
Categories Casseroles
Time 40m
Number Of Ingredients 10
Steps:
- 1. Roll eggplant in egg and flour. Fry in butter or put in oven until tender.
- 2. In a 1 1/2 quart saucepan combine tomato sauce, green onions, chilies, garlic, and cumin, and let simmer 10 minutes.
- 3. Put eggplant on bottom of a 9 by 13 baking dish and spread sauce mix on top.
- 4. Put cheese on top of sauce and bake at 350 degrees until hot and bubbly about 25 minutes.
- 5. Serve with sour cream and garnish with black olives and basil leaves.
EGGPLANT MEXICANA
Want a tasty new way to get vegetables into your diet? Try this eggplant and tomato side dish, which gets a flavor burst from chili powder and fresh cilantro.
Yield Serves 8; 1/2 cup per serving
Number Of Ingredients 7
Steps:
- In a large nonstick skillet, stir together all the ingredients except the cilantro. Bring to a simmer over medium heat. Reduce the heat and simmer, covered, for 15 to 20 minutes, or until the eggplant is tender. Serve sprinkled with the cilantro.
- (Per serving)
- Calories: 27
- Total fat: 0.5g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 5mg
- Carbohydrates: 6g
- Fiber: 3g
- Sugars: 3g
- Protein: 1g
- Calcium: 14mg
- Potassium: 287mg
- 1 vegetable
CHEESY AUBERGINE
Tastes like enchiladas! Yummy and healthier than regular enchiladas. Adapted from Sunset. *This has become my most popular recipe posted here. I've made it slightly different ways over the years. I sprinkle the oiled eggplant with garlic salt now. It's also great with a can of diced tomatoes and 1tbsp of tomato paste, extra cumin, garlic, dried onions, salt and cilantro. I also use reduced-fat cheese now. If you would like it spicier add some jalapenos. I love to eat it along an undressed salad of romaine, purple cabbage and grape tomatoes and eat bites of the salad and eggplant together with sour cream. Many people think it needs to be heartier so feel free to add beans, ground beef or chicken but I really don't think it needs it. It's also great served with rice.
Provided by Engrossed
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450.
- Spray baking sheet with oil and place eggplant slices on it in a single layer. Spray the tops of the eggplant with oil. Bake until soft when pressed about 15-25 minutes.
- Meanwhile , in a small pot, combine tomato sauce, chiles, onions, cumin, garlic powder and olives. Bring to a simmer, then simmer, uncovered, over medium-low heat for 10 minutes.
- Turn oven down to 350 when eggplant is done.
- Arrange half the eggplant slices in a single layer over the bottom of a shallow 1 1/2 quart baking dish. Spoon half the sauce over eggplant and sprinkle with half the cheese. Repeat layers ending with cheese.
- Bake at 350 until heated through and bubbly (about 30 minutes).
- Top with sour cream if desired.
Nutrition Facts : Calories 160.1, Fat 2.7, SaturatedFat 0.5, Cholesterol 4.7, Sodium 1669.7, Carbohydrate 24.9, Fiber 8.7, Sugar 14, Protein 13.4
EGGPLANT TACOS
This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Provided by DnDCross
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
- Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 23.3 g, Fat 18 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 193 mg, Sugar 4.7 g
Tips:
- Choose small and tender eggplants for this recipe.
- Use a large skillet or baking dish that can accommodate all the ingredients in a single layer.
- Don't overcrowd the pan, or the vegetables will steam instead of roasting.
- Cook the vegetables until they are tender and slightly browned.
- Be careful not to overcook the vegetables, or they will become mushy.
- Season the vegetables with salt, pepper, cumin, and chili powder to taste.
- Serve the Eggplant Mexicano immediately, topped with fresh cilantro and queso fresco.
Conclusion:
Eggplant Mexicano is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be served as a main course or a side dish. This recipe is a great way to use up leftover eggplant, and it is sure to be a hit with your family and friends.
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