Berenjenas en Mole (Aubergines in Mole)


Aubergines! I love aubergines and I can eat them any time, they are very nutritious and they are an excellent option for vegetarians because they have a very meaty texture, so when you mix them with a sauce, you think you are eating some sort of meat, so these days they have been saving me when “el inglés” doesn’t want to eat meat, like today. 

This is my own recipe and I hope you like it, I used mole sauce already made from “la costeña”, they do a good mole and from time to time is ok to cheat a bit and besides making mole from scratch is not on my list of things to do on a very busy day like today.

Serves 4

Prep 15 min

Cook 40 min


  • 4 large aubergines washed and cut lenghwise (one per person)
  • 3 tbsp of “La Costeña” mole
  • 2 tbsp tomato puré
  • 2 cups water
  • Salt and pepper to taste
  • Rapeseed oil

To garnish

  • 1/4 iceberg lettuce washed and shredded
  • Fetta cheese 
  • Sour cream
  • 1 fresh jalapeño chilli finely chopped


  1. Preheat the oven to 180 degrees C or gas mark 6. Place the sliced aubergines on a baking tray, add oil, salt and pepper to taste and put them in the oven to bake for around 30 min.
  2. In the meantime prepare the mole sauce. Add two cups of hot water in a saucepan and add the 3 tbsp of mole, stir until the mole has disolved, add the tomato puré and simmer for 10 min.
  3. Have the lettuce, cheese, sour cream and jalapeño chilli ready.
  4. Once the aubergines are cook take them out of the oven and place the slices one on top of other one, pour plenty of mole sauce and garnish with lettuce, cheese, a dollop of sour cream and some chopped jalapeño.


  • You can buy La Costeña mole in www.lacosteñ




Mole Negro con Cuitlacoche (Cuitlacoche Black Mole)


As I mentioned in my recent post quesadillas with Cuitlacoche this Mexican ingredient is consider a delicacy in Mexico and I had found out that this fungus that grows in maize is very common not only in Mexico, but in other countries like France and China, but we, Mexicans, are the only people that eat it. 

So, I had some Cuitlacoche left and I wanted to cook something very special with it, but I didn’t know what, therefore I decided to do some research in the very handy Internet and I found this amazing recipe from Yuri Gortari, that I believe it does Cuitlacoche justice and also sounds very posh, fancy, interesting and, have I mentioned it is utterly delicious as well? 

If you have never tried “Mole” before, well, this is your chance, and the good thing, it is very easy to make that YOU can make it yourself and impress your mates or girlfriends with a fancy Mexican dinner on your next gathering.

But, you might be asking yourself! What a heck is Mole??? Well, when somebody in England ask me what Mole is, I always tell them that it is like curry, the Indian dish, because it has the consistency of a sauce, but  what it makes mole different from curry are its ingredients. The word Mole comes from the Nahuatl (the language from the Aztecs) Mōlli, which in Spanish means sauce. In Mexico, there are different types of Mole made, each one made with different ingredients, but the most popular is Mole Poblano, this type of Mole, created in Puebla, is made with lots of ingredients and is very well known internationally. 

But this recipe is very simple with very little ingredients.

So, come on! Give this recipe a shot and see what you think!

Makes around 1 litre of fresh Mole

Prep 5 min

Cook 30 min 


  • 150 gr Cuitlacoche or Huitlacoche*
  • 4 pasilla chillies, washed and deseeded
  • 1/2 white onion peeled and cut
  • 1 clove garlic peeled or 2 if they are small
  • 1 1/2 tbsp maseca
  • Salt to taste or an organic chicken stock cube
  • Pinch of Dried epazote (optional)
  • 250 ml boiled water
  • 2 tbsp rapeseed oil 


Put the pasilla chillies to cook with 250 ml boiled water for 10 min.

Then put them in a blender with just half the water where they were boiled, the raw onion and garlic and blend, pass the sauce through a sieve to eliminate any skin from the chilli.  

Put the oil to heat at low heat in a saucepan, add the chillie sauce and start cooking it.

In a bowl put the maseca and add some hot water and stir until you get a runny consistency with no lumps and add it to the chillie sauce to thicken it, then blend the Cuitlacoche with the chicken cube or salt and add it to the chillie sauce, add the epazote and cook for 15 min at low heat and stirring from time to time.

Before turning the heat off, check if it is well seasoned.

Have it with grilled chicken breasts and Mexican style rice.


*A lot of people know it as “Huitlacoche” but both words are correct to use.