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Recipe: Mexican Eggplant edit
Yield: 6 servings
Tags: Hispanic, Mexican, Side Dish, South American, Vegan, Vegetable
Edited by: Helen Pitlick
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edit Ingredients
1 |
large eggplant |
¼ |
cup vegetable oil |
1 |
can (15 oz) tomato sauce |
1 |
can (4 oz) chopped, mild green chiles |
¼ |
cup chopped green onion |
½ |
teaspoon ground cumin |
½ |
|
1 |
cup (4 oz) grated cheddar cheese |
6 |
ripe olives, sliced |
1 |
cup (8 oz) sour cream |
edit Preparation
Step 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. |
Step 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. |
looks yummy!
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