Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mexican Eggplant
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- #63737
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 medium eggplant, pared and cut into small cubes
3 tablespoons bacon drippings or vegetable oil
1/2 cup onion, chopped
2 teaspoons chili powder
1 can (1 pound size) tomatoes
1 tablespoon chopped parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon black pepper
1 cup buttered coarse bread crumbs
1/2 cup shredded Monterey Jack cheese
directions
Saute eggplant lightly in drippings or oil in a large skillet. Place in an 8 cup casserole.
Saute onions in same pan until soft. Stir in chili powder and cook 2 minutes.
Stir in tomatoes, parsley, sugar, salt, and pepper. Heat to boiling, then pour over eggplant and top with crumbs and cheese.
Bake at 350 degrees F for 30 minutes or until eggplant is tender.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
March 27, 2007
Very, very good! Even eggplant skeptics should like this. You can use other cheese on top - we used Co-Jack.