Eggplant Aubergine Mexicana Food

CHEESY AUBERGINE

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.

EGGPLANT MEXICANA

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

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

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.

BERENJENA A LA VERACRUZANA - MEXICAN EGGPLANT IN SAUCE

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!

EGGPLANT (AUBERGINE) MEXICANA

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.