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Mexican Eggplant Recipe

Name: Mexican Eggplant
Ingredients: 1 lrg Eggplant; 1/4 c. Veg. oil; 1 can (15 ounce) tomato sauce; 1 can (4 ounce) minced, mild green chiles; 1/4 c. Minced green onion; 1/2 tsp Grnd cumin; 1/2 tsp Garlic salt; 1 c. Grated cheddar cheese 4 ounce.; 6 x Ripe olives, slliced; 1 c. Lowfat sour cream 8 ounce.

by Global Cookbook

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Servings: 6

Ingredients

Cost per serving $1.23 view details

1 lrg Eggplant
1/4 c. Veg. oil
1 can (15 ounce) tomato sauce
1 can (4 ounce) minced, mild green chiles
1/4 c. Minced green onion
1/2 tsp Grnd cumin
1/2 tsp Garlic salt
1 c. Grated cheddar cheese 4 ounce.
6 x Ripe olives, slliced
1 c. Lowfat sour cream 8 ounce.

Directions

Peel and slice eggplant. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450 D. for 20 min.
Combine tomato sauce, chiles, green onion, cumin and garlic salt in a sauce pan. Simmer uncovered for 10 min. In a greased 9 x 13 casserole, layer eggplant, sauce and cheese. Top with lowfat sour cream and olives. Bake at 350 D. for an additional20 min.

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Amount Per Serving	%DV
Serving Size 292g
Recipe makes 6 servings
Calories 414
Calories from Fat 336	81%
Total Fat 37.88g	47%
Saturated Fat 11.66g	47%
Trans Fat 0.23g
Cholesterol 43mg	14%
Sodium 618mg	26%
Potassium 629mg	18%
Total Carbs 13.27g	4%
Dietary Fiber 5.5g	18%
Sugars 7.62g	5%
Protein 8.7g	14%

Mexican Eggplant Recipe

Ingredients