Eggplant Aubergine Mexicana Recipes

ROASTED BABY EGGPLANT WITH STIR FRY SAUCE

Roasted Baby Eggplant with Stir Fry Sauce image

Roasted baby eggplant is a simple vegetarian Chinese stir fried dish that comes together quickly for an easy weeknight meal. Easily made vegan.

Provided by Slow The Cook Down

Time 30m

Number Of Ingredients 13

Ingredients

12 baby eggplants
3 tablespoons olive oil
1 tablespoon honey (or maple syrup for a vegan version)
pinch pepper
pinch chili powder
4 tablespoons soy sauce
1 tablespoon red wine vinegar
1 tablespoon sriracha
1 tablespoon brown sugar
1 1/2 teaspoons corn starch
1 tablespoon minced ginger
1/2 cup vegetable stock (or beef or chicken)
2 garlic cloves (minced)

Steps:

Pre heat the oven to 430ºf / 220ºc
Cut the tops off of the eggplants to remove the stem and leaves. Cut the eggplants in half and place cut side up on a baking sheet.
Mix the olive oil and honey together in a small bowl and add a pinch of salt, pepper and chili powder and combine.
Brush the honey mixture over the cut side of the eggplants and place in the pre heated oven for 20 minutes until they are soft.
While the eggplants are roasting, mix all of the ingredients for the sauce together in a jug.
Heat a large skillet or wok on a high heat on the stove top, add the cooked eggplants and pour over the stir fry sauce.
Cook for 3 to 5 minutes, while stirring, until the sauce has thickened. Serve.

Nutrition Facts : Calories 363 kcal, Carbohydrate 40 g, Protein 7 g, Fat 22 g, SaturatedFat 3 g, Sodium 2429 mg, Fiber 10 g, Sugar 28 g, ServingSize 1 serving

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

EGGPLANT (AUBERGINE) MEXICANA

Eggplant (Aubergine) Mexicana image

Make and share this Eggplant (Aubergine) Mexicana recipe from Food.com.

Provided by Tebo3759

Categories Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

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

Steps:

Combine all ingredients in a skillet.
simmer gently 15- 20 minutes or until eggplant is tender.
Can be done ahead and reheated in microwave.

EGGPLANT (AUBERGINE) CASSEROLE

Eggplant (Aubergine) Casserole image

Make and share this Eggplant (Aubergine) Casserole recipe from Food.com.

Provided by KJ1036

Categories Cheese

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

2 cups eggplants, cubed
1 onion, sliced
1 tablespoon olive oil
3 tablespoons margarine
fresh ground pepper
125 g shredded cheddar cheese
1 cup milk
1 cup cracker crumb
2 eggs, beaten

Steps:

Preheat oven to 180°C.
Heat oil in saucepan.
Sauté eggplant and onion until soft.
Remove saucepan from heat and stir through margarine until melted.
Add remainder of ingredients, and combine well.
Transfer to a casserole dish, and bake until golden and bubbling, approx 45 minutes.

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