| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Vegetarian | Vegetable, Side dish, Vegetarian | 6 | Servings |
INGREDIENTS
| 1 | lg | Eggplant |
| 1/4 | c | Veg. oil |
| 1 | cn | (15 oz) tomato sauce |
| 1 | cn | (4 oz) chopped; mild green chiles |
| 1/4 | c | Chopped green onion |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Garlic salt |
| 1 | c | Grated cheddar cheese 4 oz. |
| 6 | Ripe olives; slliced | |
| 1 | c | Sour cream 8 oz. |
INSTRUCTIONS
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@aol.com on Sep 8, 1997
A Message from our Provider:
“He who kneels before God can stand before anyone.”