MEXICAN STYLE EGGPLANT
This dish is kinda seasonal, when you want fresh eggplant. We used to have this when the eggplant was just coming off. It is something you wate for just like fried green tomatoes.
Provided by Eddie Jordan
Categories Casseroles
Time 40m
Number Of Ingredients 10
Steps:
- 1. Roll eggplant in egg and flour. Fry in butter or put in oven until tender.
- 2. In a 1 1/2 quart saucepan combine tomato sauce, green onions, chilies, garlic, and cumin, and let simmer 10 minutes.
- 3. Put eggplant on bottom of a 9 by 13 baking dish and spread sauce mix on top.
- 4. Put cheese on top of sauce and bake at 350 degrees until hot and bubbly about 25 minutes.
- 5. Serve with sour cream and garnish with black olives and basil leaves.
EGGPLANT TACOS
This is a fun, healthy recipe to change up your Mexican meals. Bet you almost can't tell that there isn't meat! Use as substitute for meat in tacos, enchiladas, or your favorite Mexican meals. Fill taco shells with eggplant mixture and top with your favorite fixings!
Provided by DnDCross
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes.
- Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
Nutrition Facts : Calories 254.9 calories, Carbohydrate 23.3 g, Fat 18 g, Fiber 7.1 g, Protein 3.8 g, SaturatedFat 2.7 g, Sodium 193 mg, Sugar 4.7 g
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