Eggplant Recipes

Mexican Eggplant Recipes

 Eggplant with Linguine Dish


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Lo-Cal Mexican Eggplant Casserole

1 eggplant (about 1 pound)

4 corn tortillas

1 cup grated low-fat cheddar cheese

1 (16 ounce) can chunky stewed tomatoes

Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico Hardcover April 3, 2007

Peel and cut the eggplant into 1/2 inch cubes

Heat oven to 350 degrees and Place tortillas on oven rackheat until golden brown and stiff. About 5 minutes.

Watch tortillas closely as they tend to burn quickly.

Allow the tortillas to cool then Crumble them into small-medium sized pieces.

Spray a square baking dish (8x8x2 inches) with nonstick cooking spray.

Heat 1/2-inch water to boiling in a small saucepan. Add eggplant and return to boiling. Reduce heat to medium and cook 5 minutes more then Drain.

Mix tortilla pieces and cheese. Spread half of the eggplant in baking dish, Spoon half of the tomato sauce over the eggplant.

Sprinkle with half of the tortilla cheese mixture. Repeat layers with remaining ingredients. Bake uncovered about 30 minutes or until bubbly around the edges.

Serves 6

Tomatillo Sauce

1/2 cup snipped fresh cilantro

1/2 cup red onion, chopped

1/4 tsp salt

1 lb Tomatillo, cut into halves

2 Serrano Peppers

1 fresh serrano chile, seeded.


2 Canned serrano chiles, rinsed and seeded Serrano Peppers

Place all ingredients in food processor or blender container, cover, Process until well blended. Makes about 2 cups sauce.

Simple Mexican Salsa

8 green fresh or canned chiles, peeled, roasted, seeded

1 clove garlic, mashed

3 fresh or canned peeled tomatoes

3/4 tsp salt

1/4 tsp cumin, powdered

1/4 c chopped onion

Dice all ingredients Mix well, Let stand for 2- 3 hours for the flavors to blend

Salsa Verde

2 12-oz cans Tomatillo


1 lb fresh tomatillos

3 jalapenos

6 sprigs coriander

1 chopped onion

1 peeled and chopped garlic clove

1 vegetable oil

2 cup chicken broth

1/2 tsp salt

Boil the tomatillos and jalapenos in salted water to cover until tender,no more than 15 minutes; drain.

Place the tomatillos and jalapenos in a blender or food processor, with the coriander, garlic and onionif using a blender, stir well. Process until retaining a smooth sandy texture.

Heat the vegetable oil in a medium-large skillet set over medium-high.When hot enough , but not boiling yet just sizzling, pour it all in at once andstir constantly for 4 or 5 minutes, until darker and thicker.

Add the broth, let return to a boil, reducethe heat to medium and simmer until thick enoughto coat a spoon, about 10 minutes. Season with salt.

Pineapple Salsa

1/2 small peeled, cored and diced pineapple

1/4 cup chopped cilantro

1/2 cup chopped red onion

1 tablespoon rice wine vinegar

1/2 teaspoon Cayenne Pepper

salt to taste

Combine all ingredients mix well. Let sit for about an hour for the flavors to blend together

Black Bean Salsa

3 cans black beans, drained and rinsed

1 can corn, drained

10 oz fresh or canned diced tomatoes

2 oz fresh or canned green chile peppers, partially drained

2 tomatoes, diced

2 bunches green onions, chopped

In a large bowl, mix together black beans, corn, diced tomatoes green chile peppers, and green onion stalks.

Chill in the refrigerator at least 8 hours, or overnight, before serving.

Beef Fajitas

8 6-8 Inch Tortillas

1 Tsp Vegetable Oil

1 Lb Sirloin Or Flank Steak cut into thin strips

1 thinly sliced Med Onion

1 Cup Slivered Red Peppers

3/4 Cup Salsa

1/2 Tsp Cumin

Suggested Toppings: cheddar cheese, sour cream, guacamole, salsa

Mexican Cooking: Enjoy The Top 50 Best & Super Delicious Mexican Food At Home With Mouth Water Mexican Recipes Cookbook Kindle Edition

Wrap tortillas in foil and place in large non-stick skillet over low-medium heatfor about 5 minutes, turning occasionally. Remove from skillet - turn heat to high; add oil. then beef; cook and stir 2-3 minutes.

Add peppers and onion; cook, stir several minutes longer or until until tender.Stir in cumin and salsa and heat through.

Fill tortillas with beef mixture; sprinkle with desired toppings and serve immediately.

Pork and Pepper Fajitas

4 (8- to 10-inch) flour tortillas

1 pound boneless pork loin roast, cut into thin strips

1 green bell pepper, cut into thin strips

1 small onion, cut into slices

3/4 cup salsa, {You may want more when serving}

1 cup shredded Cheddar cheese

Chopped fresh cilantro, optional

Coat large nonstick skillet with nonstick cooking spray, or a thin layer vegetable oil; heat skillet over medium-high heat.

Stir-fry pork, green peppers and onion in hot skillet for 4-5 minutes - until pork is browned lightly .

Stir in 3/4 cup of salsa; heat thoroughly.

Wrap tortillas in paper towels. Microwave on high - about 30 seconds -until warm. Spoon pork mixture onto tortillas; sprinkle with cheese. Fold in ends; roll up tortillas.

Suggested Toppings: cheddar cheese, sour cream, guacamole, salsa.

Eggplant Parmesan Eggplant CroquettesItalian Eggplant

Eggplant Pickles Japanese EggplantCajun-Creole Eggplant

Lebanese Eggplant Eggplant Linguine

Try it - You'll Like it !

Links to Vegan Eggplant Recipes          Links to Vegan Mushroom Recipes

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