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Categories:
eggplant salad oil tomato sauce green chiles green onions ground cumin garlic salt olives Cheddar cheese sour cream
Viewed: 113 - Published at: 5 years agoIngredients
- 1 large (1 1/2 lb.) eggplant
- 1/4 c. salad oil
- 1 (15 oz.) can tomato sauce
- 1 (4 oz.) can chopped green chiles
- 1/2 c. thinly sliced green onions
- 1/2 tsp. ground cumin
- 1/2 tsp. garlic salt
- 1 (2 1/4 oz.) can sliced ripe olives, drained
- 1 1/2 c. shredded Cheddar cheese
- 1/2 c. sour cream
Method
- Cut unpeeled eggplant into 1/2-inch slices and brush both sides with oil.
- Arrange on a rimmed baking sheet.
- Bake, uncovered, in a 450° oven until soft, about 20 minutes.
