Mexican eggplant
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Eggplant |
| ¼ | cup | Veg. 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 | teaspoon | Garlic salt |
| 1 | cup | Grated cheddar cheese 4 oz. |
| 6 | Ripe olives; slliced | |
| 1 | cup | Sour cream 8 oz. |
Directions
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 D. for 20 minutes.
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 D.
for an additional
20 minutes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jsgrl430@...
on Sep 8, 1997