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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!

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Dominick & Amanda October 28, 2011

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!

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luv to make bread October 10, 2011

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!

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sushalou September 27, 2011

wonderful recipe ! Very full of flavor. We loved it.

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roseopal September 13, 2011

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!

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CaliforniaJan September 13, 2011

This was awesome!! I do the simply filling plan for Weight Watchers so this is perfect

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DT September 12, 2011

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!!

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MarySC July 22, 2011

Well I left out the cheese(dairy allergies) and it still twisted wonderful. Will be moving this to my family favorite list :). Thanks.

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ToastedNut July 02, 2011

This was a huge hit with my husband! And me :) Fantastic way to use eggplants. thanks so much!

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tamalita62 February 11, 2011

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:)

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Larawithoutau February 08, 2011
Mexican Eggplant (Aubergine) Casserole