Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 This was really good -- a keeper! I used canned tomatoes because fresh are just hard little pink balls in my part of the country this time of year. I bet my leftovers will have even more flavor. I might try throwing in a can of black beans next time, that could be good... maybe garnish with some black olives and green onions for a pretty display? Great as it is, too. Thanks for this one! Audrey On Sat, Mar 13, 2010 at 10:43 AM, Pete Walley <petewalley wrote: > > > MEXICAN EGGPLANT > > 1 lb eggplant > 1/2 cup boiling water > 1 onion, chopped > 1/2 teaspoon salt > 2 cups fresh tomatoes, chopped > 1/2 cup onion, finely chopped > 2 cloves fresh garlic, minced > 1/3 cup green chilies, diced, I used Ortega canned ones > 1/2 teaspoon fresh basil, minced > 2 eggs, beaten > 1 cup Monterey Jack cheese, grated > > > Peel and cut the eggplant into 1 inch cubes. Boil eggplant > in salted water for 10 minutes. Drain. Combine remaining > ingredients, except for the cheese. > > Spray or brush a 1 1/2 quart casserole (which has a cover) > with oil. > Cover and bake at 375F for 30 minutes. Remove cover and > reduce heat to 350F. > Sprinkle top evenly with grated cheese and continue to bake > until cheese melts and becomes bubbly. > Serves 4. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 Hey Audrey, when this was posted I thought it would be a good recipe and I also thought you'd try it you little eggplant lover. I didn't see any decent eggplants at the market yesterday. Donna " The afternoon knows what the morning never suspected. " Old Swedish proverb. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 14, 2010 Report Share Posted March 14, 2010 It's really yummy! I'm still eating it!! At my favorite grocery store, I can't always find eggplants, but when they are there, they are nice ones. At Walmart, there are always eggplants, but they're small and soft and wilted-looking. I like good eggplant! Audrey On Sun, Mar 14, 2010 at 7:44 PM, <thelilacflower wrote: > > > Hey Audrey, when this was posted I thought it would be a good recipe and I > also thought you'd try it you little eggplant lover. > I didn't see any decent eggplants at the market yesterday. > Donna > " The afternoon knows what the morning never suspected. " Old Swedish > proverb. > > __. > Quote Link to comment Share on other sites More sharing options...
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