Fiesta Grilled Eggplant

Fiesta Grilled Eggplant: Plant based recipes for dinner by Little Miss Bakery

I would love a few more days off, but I’m craving my routine.

The past week, I indulged in laziness. It’s a luxury I don’t often afford myself, and it felt great. Kenny and I laid around. I spent extra time snuggling my dog. We started on our awards season movie agenda, knocking out Molly’s Game (awesome) and Shape of Water (also awesome). We ate richly, and I allowed my body to rest. It was a well needed let-down. Let down my guard, my highly structured day to day, my stipulations on diet and exercise, and just be.

It was great for a bit, and it allows me to get excited for the return of routine. I’m craving plants and workouts, early wake ups and work. Busy is how I thrive!

Fiesta Grilled Eggplant: Plant based recipes for dinner by Little Miss Bakery

Delicious plant based recipes for dinner center around amazing sauces.

This sauce is really what makes this dish, I kept about a cup to the side and have been using it all week. It makes things so, so delicious! Rich, spicy, lots of umami from tomatoes and a great taste from the added wine. I’d suggest doubling sauce recipe and freezing half. I’ve done this before and trust me, you’ll be thanking yourself later! This Mexican Breakfast Pizza or this Ancho Chili Chorizo & Pineapple Pizza  are great ways to use this sauce. These pizzas came before my veggie days – today I’d cook them without eggs or chorizo and limit the cheese. So darn delicious!

Fiesta Grilled Eggplant: Plant based recipes for dinner by Little Miss Bakery

You could also stir the leftover sauce into some beans and serve it with a garlicky tofu scramble or a quick protein rick breakfast. Mmmm. Eitherway, this sauce is an awesome one to have on hand!

Fiesta Grilled Eggplant: Plant based recipes for dinner by Little Miss Bakery

Fiesta Grilled Eggplant

Print Recipe
Serves: 4 Cooking Time: 1 hour 15 minutes


  • 1 large or 2 small eggplants
  • 3 dried chipotle peppers
  • 2 dried ancho chili peppers
  • 1-14oz can tomato purée
  • 1/2 tsp cumin
  • 1 tsp dried oregano
  • 5 cloves garlic
  • 1/2 cup red wine
  • 2 tbsp balsamic vinegar
  • 1 mango
  • 2 roasted red peppers
  • 1/4 tsp sugar
  • 5 limes
  • 1 avocado
  • 1 cup jasmine rice
  • Cilantro for garnish
  • Salt and pepper to taste



First, rehydrate the chiles. Put the chiles in a small pot and cover with water. Cover and bring to a boil over high heat. Reduce heat to simmer and simmer for 10 minutes. Remove from heat and allow chiles to sit, covered, for another 10 minutes.


While you are waiting, prepare the mango salsa. Wash, peel and dice the mango. Dice the roasted red peppers. Squeeze the juice of 1 lime into the mixture, with sugar and 2 tbsp diced cilantro. Refrigerate until it's time to eat.


Heat a large skillet over medium high heat. Remove peppers from liquid, reserving 1 cup of it, and cut off stems, removing most of the seeds in the process. The sauce will still be quite hot without the seeds! Place peppers into blender with garlic, cumin, oregano, and 1/2 cup of the soaking liquid. Purée. Scrape with a spatula onto the hot pan. Cook for about 2 minutes until fragrant. Add tomato purée, wine, another half cup of the soaking liquid, and vinegar. Stir, bring to a simmer and simmer for about 30 minutes or until sauce has reduced to your liking.


While sauce is simmering, prepare the rice. Bring 2 cups water or broth to a boil. Add rice and cover, lowering heat to cook according to package directions. Open and allow to cool when cooked through.


Heat a grill pan over high heat. Brush eggplant with olive oil and then salt the eggplant on both sides. Cook the eggplant about 4 minutes on each side or until it begins juicing.


Slice avocado, squeezing the juice of 1 lime over it. Cut other limes into wedges. Tear off cilantro leaves for garnish.


Lay the rice on a large platter. As eggplants come off the grill, lay over rice. Spoon sauce over, then salsa and avocado slices. Serve with lime wedges and cilantro garnish.



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