Mexican Eggplant
Ingredients
1 large eggplant
1/4 cup vegetable oil
1 can (15 oz) tomato sauce
1 can (4 oz) chopped, mild green chiles
1/4 cup chopped green onion
1/2 teaspoon ground cumin
1 cup (4 oz) grated cheddar cheese
6 ripe olives, sliced
1 cup (8 oz) sour cream
Preparation
1
Peel and slice eggplant. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 degrees for 20 minutes.
2
Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce pan. Simmer uncovered for 10 minutes. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with sour cream and olives. Bake at 350 degrees for an additional 20 minutes.
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Yield:
6.0 servings
Added:
December 10, 2010
Comments
October 3, 2009
looks yummy!