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Mexican Eggplant

Mexican Eggplant Recipe

A Mexican-style eggplant recipe. Serve with other Mexican dishes, or as a side with chicken or as part of a seasonal tasting platter.  

Course Appetiser, Side
Cuisine Mexican
Keyword eggplant, mexican
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 1 dried Mulato Chili
  • 3 tablespoons hot water
  • 1 eggplant - peeled and cut into 2 cm cubes
  • 3 garlic cloves- chopped finely
  • 2 tablespoons oil
  • 3/4 teaspoon cumin
  • 1/4 teaspoon chili flakes
  • 1 teaspoon salt
  • 3/4 teaspoon dried coriander

To Serve

  • 1 half lime
  • 1 large handful of fresh coriander leaves
  • 3 tbsp 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 1/2 lime over the eggplant and serve with a dollop of plain natural yogurt and fresh coriander leaves

Recipe Notes

Serve with tacos, nachos or with steamed or baked chicken for a refreshingly different side dish