Eggplant Medley Recipe

From Dorothy McNett's Recipe Book.

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See Also: Side Dishes · Vegetable Dishes

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Eggplant Medley

From Dorothy McNett's Recipe book at

1 medium eggplant, or 2-3 medium potatoes
1/4 cup butter or extra-virgin olive oil
1 tablespoon flour
1 (8 oz.) can tomato sauce or 1 cup diced fresh tomatoes
1/4 teaspoon crumbled oregano
3-4 fresh basil leaves
3-4 cloves garlic, minced or pressed
1/4 teaspoon pepper
1/2 teaspoon fine sea salt
1 cup sliced green onions (include green tops)
1/2 cup sliced ripe olives
2 cups shredded mozzarella cheese

Cut unpeeled eggplant into 1/2-inch cubes; set aside. Or peel and cube potatoes into about 2 inch chunks. Place butter in a large casserole (such as a 10-inch quiche dish or 2-quart oblong or oval baking dish) and microwave, uncovered, on High 30 seconds. Add eggplant or potato chunks and mix to coat with butter; sprinkle with flour and mix to blend. Cover loosely with waxed paper. Microwave on High 4 minutes. Combine tomato sauce or tomatoes, oregano, basil, garlic, pepper, salt, green onions and 1/3 cup of the olives. Stir into eggplant mixture. Mix in 1-1/2 cups of the cheese. Microwave, loosely covered, on High 8 to 10 minutes. Sprinkle with remaining 1/2 cup cheese and remaining olives. Allow to stand 3 to 4 minutes before serving. Makes 4 to 6 servings. This is also wonderful with roasted red bell peppers added.

Recipe created 1995-01-01.

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