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Eggplant Chilies Relano (Vegetarian)
Nb persons: 4
Yield:
Preparation time:
Total time:
Source: Southern Living
| 5 cups | water |
| 1 | eggplant, (1 lb peeled and chopped) |
| 1 | onion, chopped |
| 2 | eggs, slightly beaten |
| 2 1/2 tblsp | chopped canned green chilies |
| Dash | hot sauce |
| 3/4 cup (3 oz) | shredded sharp Chedder cheese |
| 3/4 cup (3 oz) | shredded Mozerella cheese |
| 1/3 cup | cracker crumbs |
| 1 tblsp | butter |
Picante sauce
Boil eggplant and onion until tender. Combine eggs, chilies, hot sauce, cheese in mixing bowl. Add eggplant mixture, beat at medium speed with electric blender until smooth. Spoon into 1 qt casserole. Top with cracker crumbs and butter. Bake 375 degrees 45 minutes.
Yield: 4 servings
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