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

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