Eggplant Chiles Rellenos

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Posted by: Carla

 

 

 

* Exported from MasterCook *

 

Eggplant Chiles Rellenos

 

Recipe By :Southern Living® 1991 Annual Recipes

Serving Size : 4 Preparation Time :0:00

Categories : Casseroles Eggplant

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 cups water

1 eggplant (about 1 pound) -- peeled and chopped

1 medium onion -- chopped

2 eggs -- slightly beaten

2 1/2 tablespoons chopped canned green chiles

Dash hot pepper sauce

3/4 cup shredded extra-sharp Cheddar cheese

3/4 cup shredded Monterey Jack cheese

1/3 cup cracker crumbs

1 tablespoon butter or margarine -- melted

Commercial picante sauce -- optional

 

Bring water to a boil in a Dutch oven; add eggplant and onion, and cook

10 minutes or until vegetables are tender. Drain well.

Combine eggs, green chiles, hot pepper sauce, Cheddar cheese, and

Monterey Jack cheese in a mixing bowl; stir well. Add eggplant mixture; beat

at medium speed of an electric mixer until mixture is smooth.

Spoon eggplant mixture into a greased 1-quart casserole. Combine cracker

crumbs and butter; sprinkle evenly over casserole. Bake at 375 degrees for 45

minutes or until a knife inserted in center comes out clean. Serve casserole

with picante sauce, if desired.

 

Source:

" Merle R. Downs - Tryon, North Carolina "

 

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