A friend (Deanna Whitehair) gave us the eggplant. Another friend (Gwyn Johnson) recommended the recipe. Mexican Eggplant appears on p. 267 of the Colorado Cache Cookbook that was compiled by The Junior League of Denver. I own a copy of third edition that was published in 1988. I made a few changes in the recipe so I'm including my version of Mexican Eggplant followed by the original recipe in Colorado Cache Cookbook. Since there are only two of us, I made 2 small casseroles—one went into the oven, the other into the freezer to be baked and enjoyed later. We served our Mexican Eggplant with chips and a side of Cucumber Salsa/Salad.
A layer of baked eggplant serves as the base for this Mexican flavored casserole that we will definitely make again . . .
Mexican Eggplant, Meta's Version Makes 2 small casserole, about 3 servings each
1 large eggplant
1/4 cup olive oil
About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)
About 1/2 on a yellow onion, diced
4 or 5 sliced button mushrooms
1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)
1 (4 oz.) can chopped, mild green chiles
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup (4 oz.) Cheddar cheese
Sour cream and parsley or cilantro for garnishing
- Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes.
- Meanwhile, in a small Dutch oven, partially brown sausage add then add onion and mushrooms and cook until vegetables are tender.
- Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
- Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese.
- Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
- Serve with dollop of sour cream and parsley or cilantro.
Mexican Eggplant, Original Recipe from Colorado Cache Cookbook
Makes a 9”x13” casserole; 6 servings
1 large eggplant
1/4 cup vegetable oil
1 (15 oz.) can tomato sauce
1 (4 oz.) can chopped, mild green chiles
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup (4 oz.) Cheddar cheese
1 cup (8 oz.) sour cream
8 ripe olives, sliced
- 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° for 20 minutes.
- Combine tomato sauce, chiles, green onions, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
- In a greased 9”x13” casserole, layer eggplant, sauce and cheese.
- Top with sour cream and olives.
- Bake uncovered at 350° for 20 minutes.
1 large eggplant
1/4 cup olive oil
About 1/2 lb. ground sausage (we recommend fresh ground pork sausage from Zey’s Market)
About 1/2 on a yellow onion, diced
4 or 5 sliced button mushrooms
1 pint tomato sauce w/ peppers, onions & garlic (click on homemade tomato sauce for our version)
1 (4 oz.) can chopped, mild green chiles
1/2 teaspoon ground cumin
1/2 teaspoon garlic salt
1 cup (4 oz.) Cheddar cheese
Sour cream and parsley or cilantro for garnishing
- Peel and slice eggplant—about 1/4" thick slices. Brush both sides of each slice with oil. Place in a single layer on a greased baking sheet and bake at 450° for 20 minutes.
- Meanwhile, in a small Dutch oven, partially brown sausage add then add onion and mushrooms and cook until vegetables are tender.
- Add tomato sauce, chiles, cumin and garlic salt to browned sausage. Simmer uncovered for 10 minutes.
- Grease, oil or spray 2 small casserole dishes and layer half of the ingredients in each dish in the following order: baked egg plant slices, meat and tomato sauce, cheese.
- Bake uncovered at 350° for 20 minutes. Let stand for 5 to 10 minutes to set.
- Serve with dollop of sour cream and parsley or cilantro.
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