Looking for Mexican eggplant recipes? This Mexican Roast Eggplant with ‘Green Chorizo’ is one of my favorites. Eggplant halves are roasted in a super hot oven until soft and golden, then topped with ground pork cooked with jalapeños, cilantro and lime, and finished with salty crumbled feta. It’s like a taco, but with roast eggplant instead of a tortilla. Just 6 ingredients and 30 minutes.
In the 6 weeks I spent traveling around Mexico, I don’t ever remember seeing any eggplant. So I’m sure this dish is completely inauthentic.
However, I love Mexican flavors and thought they would be lovely stuffed into roast eggplant instead of the ubiquitous tortilla.
And I was right!
Why You’ll Love This Recipe
- Big flavors – fresh chili, lime and cilantro make the ‘green chorizo’ really zingy.
- Low carb and gluten-free – the eggplant replaces the tortilla.
- Quick – roasting eggplant in a very hot oven is so much faster than at a lower temperature.
- Just 6 ingredients – eggplant, ground pork, jalapeños, cilantro, lime and feta.
Ingredients
- Eggplant – smallish ones are best. Choose eggplant that are shiny and heavy for their size.
- Ground pork or beef – I normally use pork so the green of the herbs shows up in the meat. But I accidentally grabbed some beef during filming, and both versions taste delicious. A happy mistake!
- Jalapeños – or other fresh chili. Use 1 for mild or 3 for hot.
- Cilantro – lots of it. This is what turns the meat into ‘green chorizo’.
- Lime juice – for freshness.
- Feta – while developing this recipe we tried heaps of different toppings. Sour cream and mayo were good, but feta was the surprise winner. So fresh and salty.
How to Make Mexican Roast Eggplant
Halve the eggplant, score the flesh in a crisscross pattern, drizzle with olive oil and salt, and roast cut side up on the highest oven setting until soft and well browned. Meanwhile, brown the ground meat on the stove, then stir through the chopped jalapeños and cilantro and finish with lime juice. Spoon over the roast eggplant and top with feta. Full recipe below.
Mexican Roast Eggplant with Green Chorizo
Ingredients
- 2 smallish eggplant
- 1 lb ground pork or beef 450g
- 1-3 jalapeños or other fresh chili chopped
- 2 bunches cilantro (coriander)
- 3-4 tablespoons lime juice
- 3 oz feta 100g, crumbled
Instructions
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Preheat your oven on the highest setting. Cut the eggplant in half and place cut side up on a roasting sheet. Score the flesh about 1 inch (2cm) deep in a crisscross pattern. Drizzle the cut side with olive oil and sprinkle with salt. Roast for 20-25 minutes or until soft and well browned.
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While the eggplant is cooking, brown the pork or beef in a frying pan with a little oil. Keep a few cilantro leaves aside to serve and finely chop the remaining stems and leaves.
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When the meat is browned, add the chili and cilantro and cook, stirring, for 2 minutes or until the herbs have wilted. Remove from the heat. Add the lime juice. Taste and season with salt and more lime if needed.
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Divide the eggplant between two plates. Spoon over the meat mixture. Top with the crumbled feta and reserved cilantro leaves.
Recipe Video
Variations & Substitutions
vegetarian – use chickpeas or black beans instead of the meat.
different veg – sweet potato or regular potatoes are also lovely stuffed like this. Zucchini or red bell peppers will also work. Just adjust the cooking time so the veg are tender.
more substantial (carb lovers) – serve with warm tortillas or flatbread.
more substantial (low carb) – add olive oil, mayo or toasted hazelnuts (or other nuts).
Italian vibe – replace the cilantro with basil and add a handful of halved cherry tomatoes to the meat. Use Parmesan instead of the feta.
no cilantro – use flat leaf parsley. Or see my coriander substitutes.
dairy-free – use mayo or toasted nuts instead of the feta. Hazelnuts would be my pick, but almonds will work.
actual chorizo – feel free to use crumbled Mexican chorizo instead of the plain ground meat.
hot! – keep the seeds in your chili and serve with some hot sauce.
Tips for Perfect Roast Eggplant
- Use a really hot oven – but set a timer so you don’t end up with a burnt disaster.
- Score the flesh – cutting a crisscross pattern helps the eggplant cook faster and soak up the olive oil.
- Don’t cover it – roast uncovered so the eggplant browns rather than steams.
- Be generous with the oil – eggplant loves olive oil, and it’s what makes it silky.
- Cook it through – it should be completely soft, with no spongy white bits.
More 5-Ingredient Mexican Eggplant Recipe Ideas
- Eggplant tacos – roast eggplant chunks with smoked paprika, cumin and chili, then pile into warm corn tortillas with salsa, avocado and lime.
- Eggplant ‘enchiladas’ – layer roast eggplant slices with black beans, tomato salsa and cheese, then bake until bubbling.
- Vegetarian stuffed eggplant – use black beans or chickpeas instead of the meat (see variations).
- Smoky eggplant bowls – try my Smoky Eggplant & Sausage Bowls.
Can You Eat the Purple Skin on an Eggplant?
Yes! The skin softens beautifully when roasted and holds the eggplant halves together, so there’s no need to peel. It also contains antioxidants.
Do You Cover Eggplant When Baking in the Oven?
No – for roast eggplant, leave it uncovered so it browns and caramelizes. Covering it will steam it, which makes it softer but less flavorful.
What to Drink
A cold beer (preferably Dos Equis) OR a crisp glass of dry, citrusy Riesling.
Prepare Ahead
Yes! Make as per the recipe but keep the feta and cilantro separate. Leftovers will keep in the fridge for 3-4 days, or can be frozen. To serve, warm in a hot oven for 10 minutes, then scatter over the herbs and cheese.
More 5-Ingredient Eggplant Recipes
- 7 Things You Should Know About Eggplant (+ Babaganoush)
- Curry Stuffed Eggplant with Yogurt
- Spicy Roast Eggplant & Harissa Soup
- Lebanese Roast Ratatouille with Hummus
In your corner,
Jules from Stonesoup xx
(Your favourite Australian Food Scientist)
See my bio
Can I substitute milder peppers in here instead?
Of course Larua! It’s totally up to you :)
Hey there, Jules, you are not inauthentic when including eggplant into a Mexican dish. We have ’em! We call them berenjenas. You will need a longer holiday in Mexico. Six weeks, although a good start, definitely not long enough to explore Mexico’s vast cuisine. I am most intrigued by the green chorizo part. I will definitely try this recipe. Thanks for sharing.
Thanks Lizzie!
Love the sound of berenjenas
You’re right 6 weeks was definitely no where near long enough in Mexico… on my list of places to revisit. So love the little parts I sampled :)
Nice recipe! However, I would not call minced meat chorizo!
Funny Bea… in Mexico chorizo refers to minced pork flavoured with chilli peppers. Sometimes it’s sold in a caseing but not an edible one so you remove and crumble the meat to cook. Very different to Spanish chorizo sausages ;)
Mexican eggplant Looks beautiful ,Sounds is absolutely delicious!!Thanks for sharing!!
Glad you like it Ariasmith!
I like the idea of doing this with eggplant. I already do a similar dish with roast sweet potato. But I can’t believe you didn’t have any avocado in your Variations & Substitutions!
More Substantial – top with generous lashing of avocado salsa (I like to use avo, diced tomato & sweet corn kernels).
(I also use chipotle chillies in adobe sauce instead of jalapeños for a more smokey flavour)
OMG Juanita! I can’t believe I didn’t have avocado either… what was I thinking (or not thinking!)
And yes to chipotles in adobo sauce – one of my fave ingredients.
Keep the ideas coming!
Jx
Another winner. Kind of addictive! I ended up eating an entire eggplant!
Yay Sarah!
Don’t worry… I’ve been known to eat an entire eggplant myself too