Classic Aubergine

Submitted by Kaleb Major

"Spicy, cheesy and good!!!!!! Comes from San Diego, CA"

 

• 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

1. Heat and simmer tomato sauce with the olives, chilis.
2. cumin,oregano chili powder and green onions.
3. Meanwhile brush both sides of eggplant with oil and bake at 450 for 20 minutes.
4. Make a layer of eggplant on bottom of casserole dish, top with cheese and sauce.
5. Continue until eggplant is gone.
6. Bake at 350 for 30-45 minutes .
7. Top each serving with sour cream and cilantro.
8. Serve with hot flour tortillas and salad of choice.

Reviews

[JohnnyB1961]

I love this one. I made a few minor changes. I hand cut the black olives and instead of the tomato sauce I used diced tomatoes with roasted garlic and used 2 cans instead of 1 and a 8 oz cans. I've made this dish twice in 3 days.

 

[chattycathy642]

FANTASTIC! I made some changes, instead of baking the eggplant, I sprayed it with cooking spray, and sauteed it until soft. Excellent taste, we loved it.

 

[Mrs B]

I had to make a few changes (less chilli powder, oregano from my garden; not Mexico (!), no green chillies - but I did add a smidgen of minced chipottle chilies in adobo sauce), but the end result was very good. I must add this to my "meals from the garden" cookbook.

 

[Bridgadina]

Delicious! I also made it with cans of diced tomatoes instead of sauce.

 

[Glitterik]

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.