Eggplant Aubergine Mexicana
Savor the bold flavors of "Eggplant Aubergine Mexicana," a vibrant fusion of roasted eggplant and zesty Mexican-inspired toppings. This hearty vegetarian dish features tender, golden-baked eggplant slices layered with a savory medley of black beans, sweet corn, and tangy diced tomatoes, all infused with aromatic spices like cumin, chili powder, and smoked paprika. A fresh touch of cilantro and lime juice adds the perfect zing to this colorful creation. Ready in just 45 minutes, this gluten-free recipe is versatile enough to enjoy as a main course with rice or tortillas or as a flavorful side dish. Packed with nutrition and flavor, "Eggplant Aubergine Mexicana" is a must-try for your next meatless meal!
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Recipe Information
Ingredients
- 2 medium eggplants (aubergines)
- 3 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 medium, diced red bell pepper
- 400 grams canned diced tomatoes
- 400 grams, drained and rinsed black beans
- 150 grams corn kernels
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 0.5 teaspoon smoked paprika
- 2 tablespoons, chopped fresh cilantro
- 1 juiced lime
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 200°C (400°F).
Slice the eggplants lengthwise into 1 cm (about 1/2 inch) thick slices. Lay them on a baking sheet and brush both sides with 2 tablespoons of olive oil. Sprinkle with a pinch of salt.
Roast the eggplant slices in the preheated oven for 20 minutes, flipping midway through, until tender and slightly golden. Remove from the oven and set aside.
While the eggplant is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened and translucent. Stir in the minced garlic and diced red bell pepper, and cook for another 2 minutes.
Add the ground cumin, chili powder, oregano, smoked paprika, salt, and pepper to the skillet. Cook the spices with the vegetables for 1 minute to release their aroma.
Stir in the canned diced tomatoes, black beans, and corn. Reduce the heat to low and let simmer for 10 minutes, stirring occasionally, until the mixture thickens slightly.
Stir in the freshly chopped cilantro and lime juice. Adjust the seasoning with additional salt or lime juice, if needed.
To serve, layer the roasted eggplant slices on a serving platter. Spoon the Mexicana mixture over the top, ensuring the eggplant is completely covered in the sauce for optimal flavor.
Garnish with fresh cilantro and an extra squeeze of lime if desired. Serve hot as a main course with rice or tortillas, or as a side dish. Enjoy!
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 4211 mg | 183% | |
| Total Carbohydrate | 164.8 g | 60% | |
| Dietary Fiber | 58.1 g | 208% | |
| Total Sugars | 55.1 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 463 mg | 36% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 3173 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
