Mexican Eggplant

Recipe by
Total Time:
60 - 90 minutes
Serves: 4
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 Chich Barak Kebbe, Lemon Leaf Mint Thogayal , Taiwanese Hamburgers, Chettinad Kathrikai Avial

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  • 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.