New Mexican cuisine is certainly pork-centric, but I created this vegan adovada that still boasts all the spicy flavors we love, while swapping smoky grilled eggplant for the traditional protein. Try it on a warm corn tortilla and you won’t mind that this little piggy stayed home!
2 small or 1 large eggplant
⅓ cup olive oil
1½ teaspoons kosher salt, divided
½ teaspoon ground black pepper
¼ cup crushed Caribe chile*
2 tablespoons mild ground New Mexico red chile
2 tablespoons hot ground New Mexico red chile
3 cloves garlic, crushed
1 tablespoon toasted and ground cumin
1 teaspoon dried Mexican oregano
2 cups water
Juice of one lime, plus an additional lime, sliced for serving
Fresh cilantro springs
Creamy Cilantro Slaw
CREAMY CILANTRO SLAW
¼ cup vegan mayonnaise
¼ cup vegan sour cream (try the Tofutti brand)
1 teaspoon lime juice
2 jalapeños, seeded and minced
¼ cup chopped cilantro
1 small shallot, minced
¼ teaspoon kosher salt
¼ teaspoon ground black pepper
2 cups shredded cabbage coleslaw mix
Serves 6 as a side dish or filling for tacos
- Cut off the stem and bottom ends of the eggplant. Cut lengthwise into ½-inch-thick slices. Brush with olive oil and lightly season with ½ teaspoon each of salt and pepper. Prepare the grill or stovetop grill pan, then grill slices 4 to 6 minutes on each side until nicely browned and softened. Cut slices into ½-inch cubes.
- Place remaining ingredients in a blender and whir until smooth.
- Scatter eggplant cubes in a 3-quart baking dish and pour chile mixture over them. Stir and allow to marinate for 10 minutes.
- Cover dish and bake at 400° for 30 minutes or until sauce has thickened and coated eggplant. Serve topped with Creamy Cilantro Slaw, lime wedges, and fresh cilantro sprigs.
*Available in most markets or online at loschileros.com
CREAMY CILANTRO SLAW
- Combine first eight ingredients in a food processor and blend until smooth.
- Toss with coleslaw mix and chill until serving time.
Read more: This recipe originally appeared in "Sweet Surprise" by Chef Johnny Vee.