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Eggplant (Aubergine) Chiles Rellenos Recipe

June 16th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 5cupswater
  2. 1lbeggplants, peeled and chopped
  3. 1mediumonion, chopped
  4. 2eggs, beaten
  5. 2 1/2tablespoons chopped cannedgreen chilies
  6. hot sauce, to taste
  7. 3/4cup shreddedextra-sharp cheddar cheese
  8. 3/4cup shreddedmonterey jack cheese
  9. 1/3cupcracker crumbs
  10. 1tablespoonbutteror margarine, melted
  11. commercialpicante sauceor salsa

DIRECTIONS

  1. Add water to a large pot; bring to a boil.
  2. Add in eggplant and onion; cook for 10 minutes or until vegetables are tender; drain well; set aside.
  3. In a bowl, mix together eggs, green chiles, hot sauce, cheddar cheese, and Monterey Jack cheese.
  4. Add in eggplant mixture; beat using an electric mixer on medium speed until mixture is smooth.
  5. Spoon mixture into a 1-quart casserole that has been sprayed with non-stick cooking spray.
  6. Mix together the cracker crumbs and melted butter; sprinkle over the casserole.
  7. Bake in a 375° oven for 45 minutes or until pick comes out clean.
  8. Serve with picante or salsa.

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