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Mexican Eggplant Recipe

Mexican Eggplant

Eggplant are currently in season. My plants are producing a little slower than I would like. One of them is yet to fruit, and I am not convinced that it will. This year I planted a Rosa Bianca Eggplant (pictured below). It produced such a stunning looking eggplant that I felt like it needed to be cooked in a special way rather than simply added to another dish.  Purple on one side and pure white on the other with a gloriously smooth, glossy, thin skin. I it on the plant a little longer than required as I was pondering what I could make that would do it’s beauty justice. 

Before you read the ingredients and say “whoah, chili, no way” let me tell you that Mulato chili is very very mild. My kids eat it with no complaints. It barely has any heat to it. You can buy these dry Mexican chilis in gourmet delis and some good grocers. I have been enjoying experimenting with the various varieties that I come across. If you can’t find this particular type then substitute with a little dried chili (1/4 teaspoon would be equivalent) or a mild fresh chili if you are growing them. Be a little daring, seek the chili out and give it a try.

This is the recipe that I came up with to honor my pretty Rosa Bianca – which to date has no other fruit developing :

Rosa Bianca Eggplant


Mexican Eggplant Recipe
Prep time
Cook time
Total time
Recipe type: Appetiser; Side
Cuisine: Mexican
Serves: 4
  • 1 dried Mulato Chili
  • 3 tablespoons of hot water
  • 1 eggplant - peeled and cut into 2 cm cubes
  • 3 garlic cloves- chopped finely
  • 2 tablespoons oil
  • ¾ teaspoon cumin
  • ¼ teaspoon chili flakes
  • 1 teaspoon salt
  • ¾ teaspoon dried coriander
  • To Serve
  • half of 1 lime
  • large handful of fresh coriander leaves
  • few tablespoons of natural yoghurt
  1. Set the oven to heat to 170 degrees
  2. Soak the mulato chili first and let it sit for about 10 minutes
  3. Once it has soaked remove it from the water and chop it into small pieces. Keep the water to add as per the instructions below.
  4. Place the eggplant pieces into a baking tray
  5. Mix the other ingredients in a separate bowl (except those listed under the heading To Serve) and add the water from the soaked chili
  6. Pour the mixed ingredients over the eggplant and give it a stir to ensure that the pieces are coated.
  7. Place the eggplant into the oven and bake for 25 minutes - stir the eggplant once during the cooking time
  8. To serve squeeze ½ lime over the eggplant and serve with a dollop of plain natural yogurt and fresh coriander leaves
Serve with tacos, nachos or with steamed or baked chicken for a refreshingly different side dish


Eggplant Mexican

We enjoyed this dish as a side with home made tacos.  It would also be lovely with a plain baked or steamed chicken, or as part of a seasonal antipasto platter if you are entertaining this weekend.

Pin it for another time to create a board of ideas for easy entertaining. You can find mine here.

What is your favorite way to eat eggplant?

Have a great weekend.





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{ 7 comments… add one }
  • Lizzy (Good Things) March 28, 2014, 4:18 pm

    We’ve just harvested the first of our mulato chillies… and I’m now waiting for the rest of the eggplants to come to fruit… there are big flowers that seem to be changing. Hope they turn before the frosts! Delicious recipe, as always xo

    • Kyrstie Barcak March 28, 2014, 8:54 pm

      Wow you grew some! I am impressed. I will need to look up my seed supplier and see if I can find this variety. I didn’t even consider that I could grow them 🙂 Thanks!

  • Barbara Good April 7, 2014, 3:32 pm

    Looks delish – I’ve just pinned it in case my eggplants ever get big enought to actually pick!

  • merryn@merrynsmenu April 8, 2014, 10:58 am

    I love your recipe Kyrstie! Eggplant are truly underrated and such a gorgeous vegetable. Your variety looks delightful and what a wonderful way to do justice to this eggplant 8)

    • Kyrstie Barcak April 17, 2014, 8:02 pm

      I think they are underrated too. They are a wonderful. Versatile and easy to incorporate into many cuisines.

  • Nic@diningwithastud.com April 11, 2014, 3:17 pm

    This is ideal for me 😀 eggplant is one of my all time faves, and Stud hates eggplant, but looooves Mexican 🙂 you’ve saved me!!!

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