Mexican Eggplant Recipes

MEXICAN EGGPLANT

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Sprinkle flour over the beef mixture and toss to coat. Stir tomato sauce, green bell pepper, oregano, and chili powder through the beef mixture.
• Season eggplant slices with salt and pepper; arrange over the beef mixture. Place a cover on the skillet and continue to simmer until the eggplant is tender, 10 to 15 minutes. Top with Cheddar cheese to serve.

MEXICAN EGGPLANT TORTA WITH PICKLED JALAPEñO, AVOCADO, AND CILANTRO RICE

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Rinse and pat dry all produce. Slice the eggplant into ½" rounds. Zest the skin of the lime if desired, and cut in half. Slice the jalapeño into thin circles, using gloves to remove the seeds if you're sensitive to spice. Remove cilantro leaves from the stem, rinse and roughly chop leaves. Cut the avocado in half, remove the pit, and use a spoon to scoop out the flesh. Slice avocado into thin, lengthwise slices. 2 Cook the Rice In a small saucepot, combine rice and a pinch of salt with 2 cups of water. • Bring to a boil, then lower heat to a simmer and cover. Cook until tender, about 15-20 minutes. Mix in a pinch of the lime zest, juice of half the lime, and half the cilantro, saving the rest for garnish. 3 Pickle the Jalapeños In a mixing bowl combine the jalapeños, vinegar, juice of the remaining lime half, sugar, and ½ tsp. of salt. Mix the ingredients well to incorporate. Let sit for 10 minutes in the refrigerator. Remove jalapeños with a slotted spoon and reserve the pickling liquid. 4 Make the Slaw In a mixing bowl, combine enough of the reserved pickling liquid and the slaw mix to dress the veg. Toss to incorporate. Season with a pinch of salt and pepper. 5 Grill the Eggplant Heat a grill or grill pan over medium heat. Season eggplant on both sides with the torta seasoning blend and a pinch of salt and pepper. Drizzle both sides of each eggplant round with olive oil and place on the grill. Cook on each side for 3-4 minutes or until browned and fork tender all the way through. 6 Plate the Dish Cut the torta buns in half. Lay avocado on the bottom half of the bun. Top the avocado with grilled eggplant, slaw, and pickled jalapeños. Garnish with remaining cilantro. Serve with a side of rice.

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.

EASY MEXICAN EGGPLANT CASSEROLE

Steps:

• Preheat oven to 450 degrees Cut unpeeled eggplant into 1/2 inch slices and brush all sides with oil (or spray will olive oil) Arrange in a single layer on a rimmed baking sheet. Roast, uncovered in 450 degree oven until soft, about 20 minutes. Turn down oven to 350 degrees after you remove eggplant. In bowl, combine tomato sauce, Rotel tomatoes, green onions, garlic salt & olives. Salt eggplant more, if desired. Spread a few Tablespoons of sauce on bottom of 1- 1/2 quart casserole dish. Line bottom with half of eggplant, overlapping slightly. Spoon on half the sauce and half the cheese. Repeat, ending with cheese on top. Bake, uncovered, at 350 degrees until hot and bubbly, about 25 minutes. Pass sour cream to spoon over individual servings.

MEXICAN EGGPLANT CASSAROLE

Steps:

• Pre-heat oven to 325 degrees. Peel and slice the eggplant into 1/2 inch slices. Dredge in seasoned w/spices flour, egg and bread crumbs. Fry in frying pan untill golden brown turning to each side. Oil bottom of 9 x 13 pan the deeper the pan the better. Make layers of eggplant, vegtables, salsa and cheese untill the pan is full. Bake for 40-45 minutes at 325 degrees.