Roasted Eggplant Torta with Mango coleslaw
I am always trying to find a way to add Eggplant in my diet, I don’t eat it as much as I would like. Usually I don’t like to peel the eggplant as it’s peel is rich in phytonutrient called nasunin. Nasunin is a potent antioxidant and free radical scavenger that has been shown to protect cell membranes from damage.
I created this vegan take on traditional Mexican Torta with mild Ancho Chile Sauce but if you like it spicy feel free to use Chile de Arbol sauce for Tacos instead. This Torta has a good mix of savory and sweet flavors with a good balance of freshness and crunch.
- Classic Eggplant – 1 (500g)
- Ciabatta buns – 6
- Good Food for Good Ancho Chile sauce for ENCHILADAS – 1 jar
- Thinly sliced ripe mango – 1 cup
- Thinly sliced red/green cabbage – 1 cup
- Julienned carrots – ¼ cup
- Cilantro springs (roughly chopped) – ¼ cup
- Lime Juice – 1tsp
- Salt – to taste
- Wash and dry the eggplant and roast the whole eggplant. You can do it two ways:
- Wrap the whole eggplant in foil and roast it over open flame turning every few minutes till eggplant is soft and juicy. ~ 15 minutes
- Cut the eggplant in half lengthwise and bake it in the oven at 400 F for about 40 minutes.
- Let the roasted eggplant cool for some time on counter top ~ 10 minutes
- With a spoon scoop the pulp out and discard the skin.
- In a pan add the eggplant and a whole jar of Good Food For Good Ancho Chile Sauce for Enchiladas and cook for 5-7 minutes stirring occasionally to ensure eggplant absorbs all the sauce.
- Toast the Ciabatta buns and drizzle some olive oil for extra flavor.
- While the buns are toasting mix all the coleslaw ingredients together.
- Assemble the Tortas by spreading a generous layer of seasoned roasted eggplant and then topping it up with fresh coleslaw.
- To add extra protein: Add some black beans in the eggplant mix or serve with a black bean soup or black bean salad.
- I like to add some charred eggplant skin for the charred flavor.