Vegetarian

Eggplant with Mexican vegetables is for Dinner.

Eggplant with Mexican vegetables takes 10 minutes to prepare.

Eggplant with Mexican vegetables takes 30 minutes to cook.

Eggplant with Mexican vegetables makes 6 servings.

The ingredients for Eggplant with Mexican vegetables are:

1 eggplant
1 red bell pepper
1 zucchini
1.5 cups (or 1 can) black beans
3 tbl. chopped onion
1-2 cloves garlic, minced
1 poblano chili, chopped finely
1-2 plum tomatoes, chopped
cilantro or fresh or dried oregano
1 tbl chili powder
1 tbl cumin powder
salt
pepper
oil

Here is how you make Eggplant with Mexican vegetables:

Chop and saute vegetables (first garlic, onion, then pepper, zucchini, bell pepper, then tomatoes and black beans). Peel and slice eggplant into 8 crosswise slices. Salt and pepper. Make a mixture of either 4 tbl chopped cilantro (finely chopped) + 1 tbl chili powder and 1 tbl cumin powder OR 2 tbl dried oregano + chili powder and cumin. Then saute or broil or grill with a little oil. Be careful if you choose to saute: eggplant can soak up a ton of oil. Serve eggplant slice on top of vegetables. Can add melted cheese on top if desired.Serving Size: About 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user HDBOOTH.

The nutritional information for Eggplant with Mexican vegetables is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 178.7

• Total Fat: 9.7 g
• Cholesterol: 0.0 mg
• Sodium: 18.4 mg
• Total Carbs: 19.9 g
• Dietary Fiber: 7.3 g
• Protein: 5.5 g

Eggplant with Mexican vegetables is Mexican cuisine.

The dietary needs meet for Eggplant with Mexican vegetables is Vegan