Vegetarian Eggplant Dressing with a Cheesy Twist

Vegetarain Eggplant Dressing is a veggie-packed dish with Southwestern flavors. Made with eggplant, veggies, green chiles, and cornbread and topped with Cheddar, it’s a hearty side or vegetarian main course that’s easy to customize. Perfect for using up leftover cornbread!

8 servings

baked southwestern Eggplant Dressing covered with melted cheese

Prep Time 15

Cook Time 30

Total Time 45

Ingredients

1 small to medium eggplant,
2 tablespoons butter
½ cup (80 g) onions, chopped
½ cup (50 g) celery, chopped
¼ cup (37 g) red pepper, chopped
1 teaspoon garlic, minced
4 ounce (113 g) button or portobello mushrooms, sliced
1 teaspoon ground sage
1 tablespoon unbleached all-purpose flour
1 cup (227 g) low-fat milk
1 4-oz can (113 g) can chopped green chiles
1 cup (154 g) corn, fresh or frozen
1½ cups (153 g) stale cornbread, crumbled
½ teaspoon salt
Freshly ground black pepper
2 oz (56 g) Cheddar cheese, shredded

Instructions

Cook the Eggplant

Use greased grill pan or skillet to cook slices of 1 small to medium eggplant, , flipping when browned. See the picture above. Set aside.

Prepare the Vegetables

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.

Make the Sauce

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.

Assemble

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.

Bake and Add Cheese

Cook at 350˚F (180˚C) for 20-25 minutes. Sprinkle 2 oz Cheddar cheese, shredded over the top during the last 10 minutes.

Notes

Variations: For a heartier option, stir in cooked ground beef, pork, or chicken with the cornbread mixture.

Nutritional Information