Mexican Eggplant Recipe
March 28, 2014
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 :
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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