mexican eggplant bowl

Recipe type: Side dish
Prep time: 20 mins
Total time: 30 mins

The recipe is developed by Hanady Awada who is blogger @ Recipe Nomad and Food File Contributor for Shanghai Family Magazine. For more inspiration see .


1-2 eggplants (600 g)

1/4 cup (0.6 dl) vegetable oil

1 pound tomatoes (0.5 kg), diced

2 mild green chilies, diced

1/2 tsp cumin

1/2 tsp garlic powder

1 small can black olives, sliced

1/2 cup (50 g) shredded cheddar cheese

1/2 cup (1.5 dl) sour cream

1/2 cup (50 g) thinly sliced green onions


Preheat oven to 4500F (2300C)

Cut eggplant into chunks and toss with oil.

Arrange in a single layer on a lightly greased baking sheet.  Bake uncovered for 20 minutes or until eggplants are soft but not mushy. Remove from oven and lower heat to 350F.

In a small pot on medium heat, combine diced tomatoes with, green chilies, cumin, garlic salt and olives. Simmer for 10 minutes.

Place the eggplants on the bottom of the pan (9×13 inches baking dish).  Layer sauce and eggplant again, ending with sauce. Sprinkle cheese on top.

Bake 30-40 min.

Sprinkle green onions on top and serve with sour cream on the side.

Download recipe