Spicy Eggplant Dressing Recipe with Green Chiles and Cheese
Southwestern Eggplant Dressing uses cornbread as a base with all sorts of veggies added, including green chiles, to create a savory side dish or vegetarian entree.
4ounce(113g)button or portobello mushrooms, sliced
1teaspoonground sage
1tablespoonunbleached all-purpose flour
1cup(227g)low-fat milk
1 4-oz can(113g)can chopped green chiles
1cup(154g)corn, fresh or frozen
1½cups(153g)stale cornbread, crumbled
½teaspoonsalt
Freshly ground black pepper
2oz(56g)Cheddar cheese, shredded
Instructions
Use greased grill pan or skillet to cook slices of 1 small to medium eggplant, , flipping when browned. See the picture above. Set aside.
Melt 2 tablespoons butter in a large skillet. Add ½ cup onions, chopped , ½ cup celery, chopped , ¼ cup red pepper, chopped , and 1 teaspoon garlic, minced and saute until soft. Add 4 ounce button or portobello mushrooms, sliced and 1 teaspoon ground sage to the skillet and cook another 3-4 minutes.
Sprinkle 1 tablespoon unbleached all-purpose flour over the cooked veggies. Stir to distribute evenly. Add 1 cup low-fat milk and continue to stir until thickened. Add cooked and chopped eggplant, a 1 4-oz can can chopped green chiles,1 cup corn, fresh or frozen, and 1½ cups stale cornbread, crumbled, stirring gently. Season with½ teaspoon salt and Freshly ground black pepper.
Cook at 350˚F (180˚C) for 20-25 minutes. Sprinkle 2 oz Cheddar cheese, shredded over the top during the last 10 minutes.