Eggplant Ole
Eggplant Ole features tender roasted eggplant topped with flavorful tomatoes, green chilies, and melted Monterey Jack cheese, offering a spicy, cheesy vegetarian dish perfect for quick weeknight dinners.
Ingredients
Instructions
- Rinse the eggplant, peel it, and cut into 1/2-inch crosswise slices.
- Place the eggplant slices in a microwave-safe baking dish, overlapping as needed.
- Add 2 tablespoons of water to the dish.
- Cover with vented microwave-safe plastic wrap or a glass lid.
- Cook at 100% power for 7 to 9 minutes or until the eggplant is tender, turning the dish once during cooking.
- Drain the eggplant slices and set aside.
- In a bowl, combine chopped tomatoes, drained green chili peppers, dried oregano, ground cumin, salt, and pepper.
- Spread the tomato mixture over the cooked eggplant.
- Sprinkle shredded Monterey Jack cheese on top.
- Optional: microwave briefly to melt the cheese, or serve as is.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt on top before serving. If you prefer a spicier kick, use a hotter variety of diced green chili peppers. You can also substitute the Monterey Jack cheese with cheddar or pepper jack for a different flavor profile. Ensure to drain the eggplant well after microwaving to avoid excess moisture.
Serving Suggestions
Serve Eggplant Ole as a main dish or as a side with grilled chicken or fish. It pairs beautifully with Darlene'S Mexican Fudge for dessert and can be complemented with a fresh salad, such as Make Ahead Mexican Salad. Garnish with fresh cilantro or avocado slices for added flavor and color.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short intervals, stirring occasionally, until heated through. Alternatively, you can place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, which will help retain the cheese's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Ole contains roughly 113 calories, with 4g protein, 24g carbohydrates, and 3g fat. It is an excellent source of iron (81% of the Daily Value), dietary fiber (46% of the Daily Value), and vitamin C (44% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1796mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen eggplant for this recipe?
While fresh eggplant yields the best texture and flavor, you can use frozen eggplant. Thaw it thoroughly and drain excess moisture before microwaving. Keep in mind that the texture may be slightly different, but it will still work well in this dish.
Is this recipe suitable for vegetarians?
Yes, Eggplant Ole is a vegetarian dish, making it a great option for those following a plant-based diet. It features wholesome ingredients like eggplant, tomatoes, and cheese, which provide a satisfying meal without any meat.
Can I prepare this dish ahead of time?
Absolutely! You can prepare the eggplant and the tomato mixture ahead of time. Store them separately in the refrigerator. When you're ready to serve, layer them together and heat in the microwave or oven until warm. This makes it a convenient option for busy weeknights.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).