Roasted Eggplant with Mole Rojo
This vibrant vegetarian dish showcases the smoky, nutty depth of Chef Felipe's housemade pepita-guajillo mole, paired with roasted baby Italian eggplants. Each eggplant is scored, fanned, and roasted until tender, then nestled into a bed of mole and topped with a sprinkle of feta. Garnished with cilantro and scallions tossed in lime juice.
Nutritional facts
Protein
14g
Carbs
68g
Calories
520kcal
Fat
23g
Ingredients
Eggplant, Jasmine Rice, Onion, Plum Tomato, Feta Cheese, Canola and Olive Oil Blend, Lime, Pumpkin Seeds, Green Onion, Cilantro, Kosher Salt, Garlic, Canola Oil, Guajillo Chile, Vegetable Base, Cumin, Oregano, Thyme
Contains milk, soybeans, celery.
Reviews
3.2
Based on 25 reviews
Amrita · 04/30/26
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About Felipe Donnelly
Felipe Donnelly is a chef, restaurateur, and storyteller whose cooking bridges his Latin American roots with global influences. He is the co-owner of acclaimed Brooklyn restaurant Colonia Verde and the beloved Comodo, where his food has earned both neighborhood devotion and national recognition. Felipe also leads Comparti Catering, creating memorable dining experiences for weddings and events, and is developing Paloa, a new line of Latin American pantry staples.
Felipe’s path to the kitchen began in advertising, but he soon followed his passion for food and hospitality, opening Comodo in New York’s West Village in 2012 with his wife and partner, wine director Tamy Rofe. Together, they’ve built restaurants that celebrate community, heritage, and creativity, from wood-fired Sunday asados to inventive tasting menus.
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