Eggplant Aubergine Mexicana Food

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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

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 MEXICANA



Eggplant Mexicana image

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

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

EGGPLANT (AUBERGINE) QUESADILLAS



Eggplant (Aubergine) Quesadillas image

This recipe is written for an outdoor grill, but could also be prepared in a Gearge Foreman or a regular skillet. From the show "Backyard Cookin".

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 2 serving(s)

Number Of Ingredients 7

1 medium eggplant, peeled, and, cut lengthwise in 1 "slices
3 tablespoons garlic-infused olive oil
3 tablespoons salsa
1 cup asiago cheese, grated
4 medium sized flour tortillas
salt, to taste
pepper, to taste

Steps:

  • Brush eggplant slices with oil and season with salt and pepper.
  • Grill eggplant until just browned.
  • Remove and let cool.
  • Mix salsa; add Asiago cheese and chopped eggplant.
  • Spoon half of the mixture onto 1 tortilla.
  • Top with another tortilla and repeat process.
  • Grill quesadillas on both side until brown.
  • Let cool and slice into wedges.

CLASSIC AUBERGINE



Classic Aubergine image

Make and share this Classic Aubergine recipe from Food.com.

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

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

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



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

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.

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