Okay, so I wanted to try something new in the kitchen, and my friend suggested I check out some Mexican eggplant recipes. I’ve always been a fan of Mexican food, but I’ve never really cooked with eggplant before. So, I thought, why not? Let’s give it a go!
First things first, I had to get some eggplants. I went to the local grocery store and picked up a couple of nice-looking ones. They were a deep purple color, and they felt pretty firm, which I figured was a good sign. I also grabbed some other stuff I thought I might need, like onions, garlic, tomatoes, and some spices. Oh, and cheese! Can’t forget the cheese.
Preparing the Eggplant
Now, I’ve heard that eggplant can be a bit tricky to cook. Some people say it can get bitter or greasy. But I found some tips online that said soaking it in salt water could help. So, I decided to give that a shot. I sliced up the eggplant into about half-inch thick rounds. Then I made a saltwater bath and let the slices soak in there for about 30 minutes. They said it helps with the texture or something.
- Slice the eggplant: I cut the eggplant into 1/2 inch slices.
- Saltwater soak: Soaked the slices in salt water for 30 minutes.
Cooking Time
After the soak, I rinsed the eggplant slices and patted them dry. Some recipes said to bake them, and others said to fry them. I opted for baking because it seemed a bit healthier. I brushed both sides of the slices with some olive oil, then laid them out on a baking sheet. Into the oven, they went, at around 450 degrees. I kept an eye on them, and after about 20 minutes, they were nice and tender.
- Bake the eggplant: Brushed with oil and baked at 450 degrees for about 20 minutes.
Putting It All Together
While the eggplant was baking, I chopped up the onions and garlic and sautéed them in a pan with some oil. Then I added diced tomatoes, black beans and some spices like chili powder and cumin. Gave it a good stir and let it simmer for a bit. I wanted to make a sort of casserole, so I grabbed a baking dish and started layering. First, some of the tomato and bean mixture, then a layer of the baked eggplant slices, and then a generous sprinkle of cheese. I repeated the layers until I ran out of ingredients, ending with a nice cheesy top.
- Make the sauce: Sautéed onions, garlic, added tomatoes, black beans, and spices.
- Layer the casserole: Tomato sauce, eggplant slices, cheese, and repeat.
The Final Bake
The whole thing went back into the oven for another 20 minutes or so, just to let the cheese melt and everything get nice and bubbly. The smell was amazing! When it was done, I let it cool for a few minutes before digging in.
- Bake the casserole: Baked for another 20 minutes to melt the cheese.
And you know what? It turned out pretty darn good! The eggplant was tender and not bitter at all, and the flavors all came together really nicely. It was a bit spicy, but in a good way. I think next time, I might add some jalapenos or maybe some different kinds of cheese. Overall, I’d say it was a successful experiment. I’m definitely going to be making this again! It is a great way to get the family to eat more vegetables.