Aztec marugold flower eggs are a favorite of the Aztecs, and are a traditional Easter dish in the region.
They’re made from the seeds of the marigolds, which are known as “tolga” in Spanish.
Here’s how to make the egg dish: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper.
In a bowl, combine all of the ingredients.
Line one baking sheet with a silicone mat.
Spray the mat with cooking spray.
Spray with cooking oil.
Bake for 8 to 10 minutes, until the top of the eggs is golden brown.
Remove the egg from the oven and let cool for 5 minutes.
Place the cooled egg on a baking sheet lined with foil.
Repeat with the other baking sheet.
The foil will help keep the eggs from sticking.
To make the marugloes, melt butter and butter oil in a medium saucepan over medium heat.
Stir until melted and combined.
When the mixture is hot, add the seeds and stir.
Cook until the seeds start to turn dark brown, about 10 minutes.
Remove from the heat and stir in the salt.
Heat the oil over medium-high heat.
Add the marangos and cook until the mixture starts to sizzle, about 4 minutes.
Transfer the maraglios to a bowl and set aside to cool.
To prepare the eggs, heat the remaining butter in a saucepan.
Add in the dried marigos and stir until the marafón has thickened.
Stir in the lemon juice and spices.
Stir constantly to prevent sticking.
Heat up the remaining olive oil in the pan over medium high heat.
Season the eggplant and toss well to coat the eggplants evenly.
Cook for 5 to 7 minutes until golden brown on the bottom.
Transfer to the baking sheet and set to bake for 15 minutes.
Recipe Notes If you’re using a larger eggplant, you’ll have to cut it in half.
It’s best to store them in a cool, dry place.
For more yummy recipes, check out our list of 30 Mexican Recipes You Must Try. 3.5.3208