Classic Aubergine
- Ready In:
- 1hr 35mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 large eggplants, sliced about 1/4 inch
- 1 bunch green onion, sliced into 1/2 inch pieces
- cheddar cheese
- 1 can sliced olive
- 1 (10 3/4 ounce) can tomato sauce
- 1 (8 1/2 ounce) can tomato sauce
- 1⁄2 teaspoon cumin
- 1 tablespoon chili powder
- 2 tablespoons Mexican oregano
- green chili
- olive oil
directions
- Heat and simmer tomato sauce with the olives, chilis.
- cumin,oregano chili powder and green onions.
- Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
- Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
- Continue until eggplant is gone.
- Bake at 350 for 30-45 minutes .
- Top each serving with sour cream and cilantro.
- Serve with hot flour tortillas and salad of choice.
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Reviews
-
This is a very versatile recipe--the kind you can tweak but know it will still be outstanding. I live in Mexico, where canned anything is often pricey. So I substituted fresh sautéed tomatoes with garlic for the tomato sauce. I left out the black olives and sour cream, which are a California Tex-Mex thing. I added a roasted poblano pepper instead of New Mexico green chilis. I totally left out the cheddar, because Mexico doesn't do hard cheeses. And left out the cilantro because I didn't have any. Anyway, my only goof is not making more! This was a really delicious dish, and I ate it over four days (it got better each day). I served it over a small portion of spaghetti noodles with plain meatballs and garlic bread. I love that it's diabetic friendly yet very rich and filling. I will make this again and add to the freezer for the times I need something delicious, satisfying and very healthy. YUM. Kaleb, you really hit a home run with this one. Thank you.
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Tweaks
-
This is a very versatile recipe--the kind you can tweak but know it will still be outstanding. I live in Mexico, where canned anything is often pricey. So I substituted fresh sautéed tomatoes with garlic for the tomato sauce. I left out the black olives and sour cream, which are a California Tex-Mex thing. I added a roasted poblano pepper instead of New Mexico green chilis. I totally left out the cheddar, because Mexico doesn't do hard cheeses. And left out the cilantro because I didn't have any. Anyway, my only goof is not making more! This was a really delicious dish, and I ate it over four days (it got better each day). I served it over a small portion of spaghetti noodles with plain meatballs and garlic bread. I love that it's diabetic friendly yet very rich and filling. I will make this again and add to the freezer for the times I need something delicious, satisfying and very healthy. YUM. Kaleb, you really hit a home run with this one. Thank you.
RECIPE SUBMITTED BY
Kaleb Major
Spokane, WA
Well, I've been cooking since I was about six years old when my Grandma
used to set me on top of a chair so I could reach the counter. I think I was
her own personal prep cook. You know, measuring out ingredients, cutting
vegies etc. I believe I mastered the coffee cake receipe on the back of the
Bisquick box by the age of eight. At least I could do it by myself by then.
Anyway, I love to cook and I can cook anything and of course I'm always
in search of new foods and different ways to cook them.