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MEXICAN EGGPLANT

March 30, 2012 2:51 pm 0 comments

Mexican Eggplant is a yummy vegetarian vegetable casserole dish, very delicious and scrumptious to make a full meal served with rice or a nice accompaniment with some flour tortillas. This recipe is a excellent twist to the traditional eggplant parmesan.

Mexican Eggplant can be used as a main course or a side dish, altering some taste.  Casseroles are one scrumptious dish which is very popular in the Mexican cuisine. There are many different things you can turn into a delicious casserole.  This is a very simple and easy to prepare dish with very few ingredients with eggplant and black olives spiced with some green chilies and red chillies giving a little tangy and sweetness from tomato sauce combined together and baked until done, serve with rice or roti or chapatti.

Mexican Eggplant is a delicious and taste exceptionally well served with brown rice and beautiful tossed salad and this meal you’ll surely make again and again, not only because it’s completely delicious but it’s also one of the fastest and easiest meals you can make. Eggplants or Aubergine are very popular all over the world. There are a variety of recipes that one can make with this little veggie. While cooking its blends well with all spices and gives an amazing flavour. As you bite into the cooked eggplant, you can experience a layer of flavours from sweet, savoury, tangy to nutty this is truly divine and exotic.

Brinjal or Eggplant is a very versatile vegetable and combined with other vegetables or meats blends well to make a delicious dish. Some of the very popular dishes that are made with Eggplant are Gutti Vankaya Koora (Stuffed Brinjals – delicacy from the Andhra cuisine), Dal with Eggplant, Eggplant in mustard sauce, Brinjal chutney, Chicken eggplant etc.  Apart from popular dishes from Indian cuisine, Eggplant holds an esteemed place in many Mediterranean cuisines such as ratatouille from Provence, Moussaka from Greece, Baba Ghanouj from all over the Middle East and varies myriad hot and cold dishes from Turkey. Eggplant is considered the king of vegetables all over the world.

There are various ways of cooking the Eggplant either by grilling, roasting or frying. Using these simple cooking techniques, you would get your eggplant succulent and creamy to perfection. Mostly in Indian and Middle Eastern cooking, you will find eggplants are stuffed, fried, in salads, soups, and many other delicious dishes. Eggplant skin and flesh is extremely absorbent to oil and other ingredients. This make is perfect for stuffing or in sauces, soups, and casseroles.

Olives being another excellent ingredient in this dish makes a perfect companion to the Eggplant. Pitted black olives are picked from the plant after maturity and hence develop the characteristic black colour. They are best served on salads or as pizza topping for their appealing looks. The pitted olives often are used over pizza, pasta, canapes and even in cocktail drinks. They are sour and salty and slightly bitter. In its raw state, the olive is not edible. It has to be soaked in brine or undergo some other form of curing in order to make it palatable. Add a natural richness and depth of flavour to all your favourite sauces, soups, stews, rice and pasta dishes, stir-fry by adding pitted olive. Pitted olives make a zesty addition to salads, vegetarian, meat and poultry dishes.

To preparing this appetizing Mexican Eggplant, firstly cut the eggplant into cubes of ½ inch to ¾ inch thickness. Place on cookie sheet and dote well with oil. Place in preheated oven at 425 degree F for 25 minutes or until soft. Meanwhile simmer tomato sauce with green chillies and red chili 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 cheese. Repeat these layers. End with Cheese. Bake uncovered in 350 degree F preheated oven for 25 minutes. Serve steaming hot with Rice or Chapatis. For further detailed recipe, click on the below link:

http://www.vahrehvah.com/Mexican+Eggplant:322

Tip: As most of the eggplant is bitter, after slicing the eggplant, soak the eggplant in heavily salted water. Rinse with cold water and pat dry. This will remove much of the bitter taste.

Eggplant is loaded with vitamins and minerals. It’s an excellent source of dietary fiber, which can help protect against colon cancer and keeps the digestive system regular. Eggplant consists primarily of vitamin A, B vitamins and vitamin C and also rich in minerals such as potassium, magnesium, calcium and phosphorous. By far, eggplant is an excellent addition to your diet. Same ways Olives too are high in monounsaturated fat, iron, Vitamin E and dietary fiber. Naturally ripened purple/black appearing olives contain anthocyanins. This does not include artificially ripened “black olives” that are frequently canned and sent to grocery stores.

Mexican Eggplant is an excellent dish one must try as Eggplant being Soft and silky or smoky and full-bodied, versatile are a star ingredient in many cuisines around the world to add rich, smoky flavour.  Do try this exotic recipe!

Enjoy Cooking!

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