Mexican Eggplant

Recipe by
Total Time:
60 - 90 minutes
Serves:4
Rated : 3.5 Stars
3.5
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Sookha Matar Paneer, Best Chana Bataka(Whole Gram with Potatoes), Easy Matki Usal(Sprouted Matki or moth with spices)

Rate This Recipe
3.5

Ingredients

  • 1 Large Eggplant/Brinjal
  • 3 - 4 Green chillies
  • 1 tsp - Red Chilli powder
  • 1 small can - Tomato Sauce.
  • A few pitted Black Olives.
  • 3 tbsp - Chopped Spinach (Fresh or frozen)(Optional)
  • 2 Cups - grated sharp Cheddar Cheese
  • Oil, Salt to taste

How to Make Mexican Eggplant

  • Cut the eggplant into cubes of 1/2 inch to 3/4 inch thickness. Place on cookie sheet and dot well with oil.
  • Place in preheated oven at 425 F for 25 minutes (or until soft).
  • Meanwhile, simmer tomato sauce with green chillies and red chilli powder and salt.
  • Add to this black olives and spinach. Cook well until olives and spinach are soft.
  • In a casserole dish layer one half the eggplant, sauce on top of it and then cheese. Repeat these layers. End with cheese.
  • Bake uncovered in 350 F preheated oven for 25 minutes.
  • Serve steaming hot with Rice or Chapattis.