18 Reviews of Eggplant (Aubergine) Mexicana

From: Anu

On May 14, 2002

Very nice, but I needed to add 1/4 cup water (I scaled down to 1 serving) because the mixture seemed to be drying out during the simmer. I didn't peel the eggplant, and also added a pinch of salt, and omitted the garlic. I'll definitely make this again when I need a quick veggie side.

From: janelle77

On Jun 9, 2004

I have been looking for this - a healthier version of what my grandma used to prepare. I love this and have made it 5-6 times since I found the recipe a couple weeks ago. I like it best with double the tomatoes, double the seasonings, and a little salt, oregano and sugar. Top it off with a sprinkle of Parmesan cheese. Yummy and healthy!

From: Miss Annie

On Aug 18, 2004

We loved this eggplant recipe. It was delicious and moist. Not soupy moist but moist enough to have a nice texture. I was torn between using chili powder or chile powder (pure). I went with the chili powder because it has oregano in it. I did add an extra 1/2tsp. Mexican oregano which was very, very good. Definately a wonderful recipe to add to my t&t collection. You did it again, Tebo,.....thanks!

From: Shjya Instance

On Jan 7, 2003

I didn't have a problem with the eggplant drying out- I added extra tomatoes, maybe that's the key- I really liked this dish- I served it with spagetti!

From: Virginia Chandler

On Jan 25, 2004

I love eggplant AND easy recipes and this one was great. I added a half of can of water and covered the skillet for the first 10 minutes of simmering, then removed the lid for the last 10 minutes and the eggplant was tender and moist. This is a keeper!!!!

From: juliecat72

On Jul 30, 2006

I used 1/2 salsa & 1/2 diced tomatoes and it was very delicious. I will definitely use this again!

From: Wendy G

On Aug 2, 2002

I paid attention to the first review and doubled the tomatoes to help with the liquid problem. I also added a can of mushrooms and let it simmer away. Very tasty. I had leftovers so tonight I'm going to parboil some okra and add that to the pot!! Very good. Thanks for posting.

From: Mona

On Aug 25, 2002

This had good flavor,but for some reason the eggplant was tough and rubbery.I think the problem was more in the produce than the recipe.I am going to try again using a fresher smaller eggplant.

From: Annacia

On Jun 25, 2008

I have now made this numerous times and I just wanted to add that I have changed the can of tomato's to an equal amount salsa and I use 1/2 a tsp of chili powder. This is really good stuff! I'm making it right now to go along with broiled sole. *Another update*: it's now 2 yrs later and I'm still loving this recipe. I have just added a photo of it for tonights dinner. Yummmm!

From: Chef #391505

On Sep 5, 2008

I wasn't sure what to expect from this recipe since traditionally I'd only used eggplant for italian recipes. But I was pleasantly suprised! I did add some fresh chopped cilantro and served it on top of some whole wheat couscous. Served as a great side to Cilantro Chicken (#181195) to round out a healthy and tasty mexican meal! Will definately make this one again. THANKS!!