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This has really good flavor, but we felt the recipe was a little underdeveloped. Next time we will roll this mixture up in tortillas, maybe with a little rice. Overall, very delicious! Thanks!
I either roast eggplant on grill or in oven, depending on Canadian weather. I use garlic, minced, and mostly do a combo of tomato paste/home made salsa instead of the tomato sauce. As previously suggested, the layer of black beans just rounds it out nicely. Thanks so much! Everyone, even Eggplant-Haters, love this one!
Invited the executive chef of an authentic mexican restaurant over for dinner.Dubious about the eggplant usage, turned out he LOVED it. Great recipe redeeming eggplant & allowing for huge amounts of flexibility. Thanx!
wonderful recipe ! Very full of flavor. We loved it.
This recipe got the distinction of using my entire crop of home-grown eggplants this year! I added a can of black beans and fried the onions before making the sauce. Very good!
This was awesome!! I do the simply filling plan for Weight Watchers so this is perfect
Yumm! This was great. I added black beans on the bottom but next time will add them in the middle so they are more part of the dish. I used 1/2 cup of leftover spaghetti sauce and 8 ounces of tomato sauce with 3/4 cup chopped onion, 2 cloves of garlic, the green chilies and 1 chopped seeded jalapeno-- next time I will use 2 jalapenos. I used 4 cheese Mexican shredded cheese. Instead of sour cream I served the dish with a little Kraft cooking creme (also left over!!) and it worked great to give just a hint of smoothness to the otherwise spicy dish... sour cream would be great as well. Oh, and I brushed the eggplant with just a tad of olive oil and grilled it- that's what I do for eggplant parmesan as well, and you get firm, dry, beautiful eggplant slices with almost no cleanup. Will be making this regularly!!
Well I left out the cheese(dairy allergies) and it still twisted wonderful. Will be moving this to my family favorite list :). Thanks.
This was a huge hit with my husband! And me :) Fantastic way to use eggplants. thanks so much!
My hubby professes not to like eggplant, this changed his mind. I doubled the cumin, added a can of rinsed, reduced sodium black beans, chopped fresh cilantro & sliced fresh corn from 5 ears of corn (about 3/4 c.). Lastly, it's been so hot lately, I sliced the eggplant & tossed in a ziploc bag with olive oil & grilled till tender on each side (watch closely so it doesn't burn!). Thanks for posting Engrossed, I love mexican and now I love Mexican Eggplant too:)