mexican style eggplant

Name: MEXICAN STYLE EGGPLANT
Prep time: 15 min
Cook time: 25 min
Cuisine: Southwestern
Ingredients: 1 large eggplant; 2 small cans tomato sauce; 1/4 cup(s) green onion thinly sliced; 1/4 cup(s) mild green chilies drained; 8 - black olives sliced; 2 clove(s) garlic minced; 1/2 teaspoon(s) cumin; 8 ounce(s) jack cheese grated; 1/2 cup(s) sour crean; - basil leaves for garnish

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Eddie Jordan

Bristow, OK

Updated on Oct 1, 2014

This dish is kinda seasonal, when you want fresh eggplant. We used to have this when the eggplant was just coming off. It is something you wate for just like fried green tomatoes.

Rate

prep time 15 Min

cook time 25 Min

method Convection Oven

yield Serves 4 to 6

Ingredients

1 large eggplant
2 small cans tomato sauce
1/4 cup green onion thinly sliced
1/4 cup mild green chilies drained
8 - black olives sliced
2 cloves garlic minced
1/2 teaspoon cumin
8 ounces jack cheese grated
1/2 cup sour crean
- basil leaves for garnish

How To Make mexican style eggplant

Step 1

Roll eggplant in egg and flour. Fry in butter or put in oven until tender.

Step 2

In a 1 1/2 quart saucepan combine tomato sauce, green onions, chilies, garlic, and cumin, and let simmer 10 minutes.
Step 3

Put eggplant on bottom of a 9 by 13 baking dish and spread sauce mix on top.
Step 4

Put cheese on top of sauce and bake at 350 degrees until hot and bubbly about 25 minutes.
Step 5

Serve with sour cream and garnish with black olives and basil leaves.
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