Best Eggplant Aubergine Mexicana Recipes

Classic Aubergine image

Provided by Kaleb Major

Categories Vegetable

Time 1h35m

Yield 6 , 4-6 serving(s)

Number Of Ingredients 11

2 large eggplants, sliced about 1/4 inch
1 bunch green onion, sliced into 1/2 inch pieces
cheddar cheese
1 can sliced olive
1 (10 3/4 ounce) can tomato sauce
1 (8 1/2 ounce) can tomato sauce
1/2 teaspoon cumin
1 tablespoon chili powder
2 tablespoons Mexican oregano
green chili
olive oil

Steps:

Heat and simmer tomato sauce with the olives, chilis.
cumin,oregano chili powder and green onions.
Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
Continue until eggplant is gone.
Bake at 350 for 30-45 minutes .
Top each serving with sour cream and cilantro.
Serve with hot flour tortillas and salad of choice.

Nutrition Facts : Calories 170.7, Fat 6, SaturatedFat 0.8, Sodium 1095.2, Carbohydrate 30.2, Fiber 15, Sugar 13.2, Protein 6

Eggplant Mexicana image

Yield Serves 8; 1/2 cup per serving

Number Of Ingredients 7

1 medium eggplant (about 1 pound), peeled and cubed
4 medium tomatoes, chopped, or 1 14.5-ounce can no-salt-added diced tomatoes, undrained
2 tablespoons chopped onion
1 medium garlic clove, minced
1/4 to 1/2 teaspoon Chili Powder (page 277) or commercial no-salt-added chili powder
1/4 teaspoon pepper
2 tablespoons snipped fresh cilantro or parsley

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

Berenjena a La Veracruzana - Mexican Eggplant in Sauce image

Provided by Julesong

Categories Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 21

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

Eggplant (Aubergine) Mexicana image

Provided by Tebo3759

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

1 lb eggplant, peeled and cut into 1/2 " cubes
1 (16 ounce) can tomatoes
2 garlic cloves, minced
1/4 cup onion, minced
1/4 teaspoon chili powder, more if desired
1 dash pepper