Best 3 Mexican Style Eggplant Recipes

Mexican style eggplant is a flavorful and versatile dish that can be served as an appetizer, side dish, or main course. It is made with fresh eggplant that is sliced, breaded, and fried until golden brown. The eggplant is then topped with a variety of Mexican-inspired sauces, such as salsa, guacamole, or sour cream. This dish is sure to be a hit at your next party or gathering. With so many variations to choose from, you are sure to find the perfect recipe to suit your taste.

Here are our top 3 tried and tested recipes!

EGGPLANT TACOS

Eggplant Tacos image

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

Ingredients

¼ cup olive oil, divided
1 small onion, chopped
2 tablespoons lemon juice
2 cloves fresh garlic, minced
¼ jalapeno pepper, minced
1 eggplant, cut into cubes
2 tablespoons ground cumin
1 tablespoon paprika
1 ½ teaspoons chili powder
1 teaspoon ground black pepper
½ teaspoon seasoned salt (such as Johnny's Seasoning Salt®)
4 taco shells

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

BERENJENA A LA VERACRUZANA - MEXICAN EGGPLANT IN SAUCE

Berenjena a La Veracruzana - Mexican Eggplant in Sauce image

Based on Zarela Martinez's recipe, we changed it a bit and included cooking the eggplant in the sauce instead of frying it. Delicious!

Provided by Julesong

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

Ingredients

1 large globe eggplant (and salt)
3 tablespoons extra virgin olive oil
1 1/2 cups chopped fresh yellow onions
5 garlic cloves, minced
4 ounces canned chopped mild green chilies
4 -5 large ripe tomatoes, chopped fine (you can use canned, roughly chopped, too)
1 teaspoon small caper
5 large pimiento-stuffed green olives (cut in halves or thirds, use more if you like green olives)
2 dried bay leaves
2 tablespoons dried parsley
1 teaspoon ground dried ancho chile powder
1/2 teaspoon ground cumin
1/4 teaspoon crumbled dried thyme
1/4 teaspoon crumbled dried marjoram
1/4 teaspoon crumbled dried Mexican oregano
1/2 teaspoon salt, to taste
1/4 teaspoon ground mild cinnamon
1/4 cup dry sherry
salt & freshly ground black pepper, to taste
8 prepared polenta, rounds for serving (broiled or fried)
1/4 cup Mexican crema, for serving

Steps:

Cut the peel from the eggplant and cut into approximate 1/2 to 3/4 inch strips. Add them a handful at a time to a colander, salting them well between layers, until all of them are in the colander. Set aside for 30 minutes to allow them to "sweat" their bitterness out and lose liquid.
While the eggplant is in the colander, make the sauce. In a large, heavy pot (I use my Le Creuset), heat the olive oil. Add the onion and sauté until just translucent. Add the garlic and chiles, stir well, and sauté, stirring occasionally, for an additional 7-10 minutes until onion is soft.
Add the tomatoes and stir well. Sauté, stirring occasionally, for 10-15 minutes and the liquids are reduced by about half.
Rinse the salted eggplant and drain well.
Add all the remaining ingredients (including eggplant) to the pot, stir well, and cover. Cook for 15-20 minutes until eggplant is well-cooked and the sauce is the consistency that you like (you may want to remove the cover for the last 5 minutes to reduce the sauce a bit). Remove bay leaves.
Serve with polenta rounds or squares (or some other favorite method of prepared polenta), drizzled with a little crema. Enjoy!

Nutrition Facts : Calories 411.2, Fat 15.2, SaturatedFat 2.7, Sodium 686.4, Carbohydrate 63, Fiber 21.2, Sugar 11.7, Protein 8

CHEESY AUBERGINE

Cheesy Aubergine image

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

Ingredients

1 1/2-2 lbs eggplants, unpeeled and cut into 1/2 inch slices (I use the American ones)
15 ounces tomato sauce
4 ounces diced mild green chilies
1/2 cup green onion, sliced
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
2 1/4 ounces sliced black olives, drained
6 ounces fat-free cheddar cheese, shredded (about 1 1/2 cups)
cooking spray

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

Tips:

Choose smaller eggplants, as they tend to be less bitter and have fewer seeds.
If you're short on time, you can skip the salting step. However, salting the eggplant will help to remove some of the bitterness and make it more tender.
Be sure to cook the eggplant over medium heat. Cooking it over too high heat will cause it to burn on the outside before it's cooked through on the inside.
Don't overcrowd the pan when cooking the eggplant. This will prevent it from cooking evenly.
If you're using a nonstick pan, you may not need to add any oil. However, if you're using a regular pan, you'll need to add a little bit of oil to prevent the eggplant from sticking.
Serve the eggplant immediately after it's cooked. This will ensure that it's at its best flavor and texture.

Conclusion:

Mexican-style eggplant is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's also a great way to use up leftover eggplant. With its smoky flavor and tender texture, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook eggplant, give this Mexican-style recipe a try. You won't be disappointed!