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Spicy Eggplant Mexicana: Quick & Easy Veggie Delight

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Introducing a delectable delight straight from the heart of Mexico – the Eggplant (Aubergine) Mexicana recipe! This culinary gem is not only bursting with vibrant flavors but also incredibly easy to whip up, making it perfect for both novice and seasoned chefs alike. With just a handful of simple ingredients and a mere 25 minutes from start to finish, this dish promises to tantalize your taste buds and leave you craving for more.

Let’s delve into the recipe details:

Eggplant (Aubergine) Mexicana

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 6

Ingredients:

  • 1 medium-sized eggplant
  • 1 cup diced tomatoes
  • 2 garlic cloves, minced
  • 1/4 onion, finely chopped
  • 1/4 teaspoon chili powder (adjust to taste)
  • 1/4 teaspoon black pepper

Nutritional Information (per serving):

  • Calories: 36.5
  • Fat Content: 0.3g
  • Saturated Fat Content: 0.1g
  • Cholesterol Content: 0mg
  • Sodium Content: 6.8mg
  • Carbohydrate Content: 8.4g
  • Fiber Content: 3.6g
  • Sugar Content: 4.1g
  • Protein Content: 1.6g

Instructions:

  1. Prep the Ingredients: Begin by gathering all your ingredients. Wash the eggplant thoroughly and dice it into bite-sized pieces. Mince the garlic cloves, chop the onion finely, and set aside.

  2. Combine Ingredients in a Skillet: Heat a skillet over medium heat and add the diced eggplant, diced tomatoes, minced garlic, chopped onion, chili powder, and black pepper. Stir gently to combine all the ingredients evenly.

  3. Simmer Gently: Allow the mixture to simmer gently for 15 to 20 minutes, or until the eggplant is tender and cooked through. Keep an eye on the skillet, stirring occasionally to prevent any sticking or burning.

  4. Adjust Seasoning (Optional): Taste the mixture and adjust the seasoning if necessary. You can add more chili powder for an extra kick or adjust the black pepper to suit your taste preferences.

  5. Serve Hot: Once the eggplant is tender and the flavors have melded beautifully, your Eggplant (Aubergine) Mexicana is ready to be served. Transfer it to a serving dish and garnish with fresh herbs if desired.

  6. Optional Step – Make Ahead: This dish can be prepared ahead of time and reheated in the microwave when ready to serve. Simply store it in an airtight container in the refrigerator until needed, then reheat gently in the microwave until warmed through.

  7. Enjoy Your Culinary Creation: Serve this Eggplant (Aubergine) Mexicana as a side dish alongside your favorite Mexican-inspired mains, such as tacos, enchiladas, or grilled meats. Or, enjoy it as a flavorful vegetarian main dish paired with rice or tortillas.

Cook’s Tips:

  • For a smokier flavor, you can roast the diced eggplant in the oven before adding it to the skillet.
  • Feel free to customize the recipe by adding other vegetables such as bell peppers, corn, or zucchini.
  • If you prefer a spicier dish, you can increase the amount of chili powder or add chopped jalapeños.

Nutrition Notes:

This Eggplant (Aubergine) Mexicana recipe is not only bursting with flavor but also packed with nutrients. Eggplants are rich in antioxidants and fiber, while tomatoes provide vitamin C and lycopene. Plus, this dish is low in calories and fat, making it a healthy addition to your meal lineup.

With its easy preparation, vibrant flavors, and nutritious ingredients, this Eggplant (Aubergine) Mexicana recipe is sure to become a favorite in your household. Whether you’re cooking for a quick weeknight dinner or entertaining guests, this dish is guaranteed to impress. So why wait? Head to the kitchen and start cooking up a storm!

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