How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Mexican Style Eggplant?

You need 9 ingredients. The key ingredients include: 1 large eggplant (about 1 1/2 lb.), cut crosswise into 1/2-inch thick rounds, 1 c. each: tomato sauce and canned crushed tomatoes, 1/2 c. each: thinly sliced scallions and chopped green chilies, 2 garlic cloves, minced, and more.

Is Mexican Style Eggplant suitable as vegetarian?

Yes, Mexican Style Eggplant falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Mexican Style Eggplant?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Style Eggplant Recipe

Name: Mexican Style Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant (about 1 1/2 lb.), cut crosswise into 1/2-inch thick rounds; 1 c. each: tomato sauce and canned crushed tomatoes; 1/2 c. each: thinly sliced scallions and chopped green chilies; 2 garlic cloves, minced; 1/4 c. sliced black olives; 1/2 tsp. ground cumin; 4 oz. Monterey Jack or sharp Cheddar, shredded; 1/2 c. plain low-fat yogurt; 4 corn tortillas

Try this homemade Mexican Style Eggplant recipe the whole family will love. Made with eggplant, tomato sauce, scallions and garlic. Easy step-by-step in…

This Mexican Style Eggplant relies on simple, everyday ingredients such as garlic cloves, minced, sliced black olives, ground cumin and plain low-fat yogurt. It comes together quickly and makes 4 servings, at about 312 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 large eggplant (about 1 1/2 lb.), cut crosswise into 1/2-inch thick rounds
1 c. each: tomato sauce and canned crushed tomatoes
1/2 c. each: thinly sliced scallions and chopped green chilies
2 garlic cloves, minced
1/4 c. sliced black olives
1/2 tsp. ground cumin
4 oz. Monterey Jack or sharp Cheddar, shredded
1/2 c. plain low-fat yogurt
4 corn tortillas

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Quick Info

Servings
4 servings
Calories
312 kcal
Category
Vegetarian

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Mexican Style Eggplant

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