| 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
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