Best 4 Eggplant Mexicano Recipes
Eggplant Mexicano is a flavorful and versatile dish that combines the smoky flavor of eggplant with a variety of Mexican spices and ingredients. It is a popular choice for vegetarians and vegans, and can be served as a main course or a side dish. The dish is often made with grilled or roasted eggplant, which is then combined with a flavorful sauce made with tomatoes, onions, garlic, and chili peppers. Eggplant Mexicano can also be made with other vegetables, such as zucchini, peppers, and corn. It is a healthy and delicious meal that is sure to please the whole family.
Here are our top 4 tried and tested recipes!
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
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 MEXICANO
Number Of Ingredients 9
Steps:
- Preheat oven to 325°. Fry the bacon; remove from pan and reserve. Sauté onion in the bacon drippings. Add the tomatoes, jalapeños, chicken broth, wine, salt, and pepper. Line the bottom of a glass casserole dish with half of the eggplant, spoon half of the tomato mixture over eggplant, then sprinkle with half of the cheese and bacon. Repeat process, ending with the cheese. Bake for 45 minutes, or until the eggplant is done and the cheese is melted and lightly browned. Fun Fact: Henry McCarty (reportedly November 23, 1859-July 14, 1881), better known as Billy the Kid, was a 19th-century American frontier outlaw and gunman who participated in the Lincoln County War. According to legend, he killed over twenty men, but he is generally accepted to have killed four. He was relatively unknown during his own lifetime, but was catapulted into legend the year after his death when his killer, Sheriff Pat Garrett, along with co-author M.A. "Ash" Upson, published a sensationalistic biography titled The Authentic Life of Billy, the Kid. Since then, he has grown into a symbolic figure of the American Old West.
Nutrition Facts : Nutritional Facts Serves
EGGPLANT MEXICANO
Salsa gives fun flavor to eggplant slices in this speedy dish from Alyce de Roos of Sarnia, Ontario. 'We had an overabundance of eggplant some years ago when this recipe caught my eye,' she recalls. 'My husband and I think it's delicious.'
Provided by Allrecipes Member
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- In a bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. Grill, uncovered, over medium heat for 4 minutes on each side or until tender. To serve, spoon a small amount of salsa into the center of each; sprinkle with cheese.
Nutrition Facts : Calories 229.2 calories, Carbohydrate 7.6 g, Cholesterol 8.4 mg, Fat 21.4 g, Fiber 3.7 g, Protein 3.8 g, SaturatedFat 4.2 g, Sodium 225.1 mg, Sugar 3.2 g
Tips:
- Choose the right eggplant: Select firm, glossy eggplants with smooth, unblemished skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
- Prepare the eggplant properly: To prevent bitterness, slice the eggplant and sprinkle it with salt. Let it sit for 30 minutes, then rinse and pat dry.
- Use a variety of cooking methods: Eggplant can be grilled, roasted, sautéed, or fried. Experiment with different methods to find your favorite way to cook it.
- Add flavor with spices and herbs: Eggplant has a mild flavor, so it pairs well with bold spices and herbs. Try using cumin, chili powder, paprika, oregano, or basil.
- Serve eggplant as a main course or side dish: Eggplant can be served as a main course, side dish, or appetizer. It's a versatile vegetable that can be enjoyed in many different ways.
Conclusion:
Eggplant is a delicious and versatile vegetable that can be used in a variety of dishes. It's a good source of fiber, vitamins, and minerals, and it can be cooked in many different ways. With its mild flavor and ability to absorb other flavors, eggplant is a great addition to any meal. So next time you're looking for a new and exciting way to cook vegetables, give eggplant a try!
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