This recipe is sure to be a long lasting favorite of yours. I was turned on to this dish back when I was a child. My mom would try new ways to get us to eat veggies, so one night she decided to grill the eggplant and serve it that way. The moment I smelled the grill going I knew we were going to have a great dinner. To my surprise, the only thing that was grilled were the vegetables.
After being very skeptical at first bite, the dish was amazing. Now today as we are all watching what we eat, this is a great recipe to keep that waistline in perfect form. This dish is light but also very filling. You can serve this as a side dish or as the whole meal with some brown rice. Makes a great meatless dinner too.
Here is the recipe:
1 large Eggplant
1/4 c vegetable oil
1 cup BBQ SAUCE
1 can (4 oz) chopped; mild green
-chilies
1/4 cup Chopped green onion
teaspoon Ground cumin
teaspoon Garlic salt
1 cup grated cheddar cheese (or 4 oz. pkg.)
6 ripe olives; sliced
1 cup Sour Cream ( or 8 oz. carton)
How you do it.
Peel and slice eggplant lengthwise.
Brush both sides of each slice with olive oil.
Place the eggplant on a medium hot grill and grill on both sides for 3 minutes.
Combine BBQ sauce, chilies, green onion, cumin and garlic salt in a sauce pan.
Simmer uncovered for 10 minutes.
In a greased 9 x 13 casserole dish, layer eggplant with BBQ sauce and cheese. Top with sour cream and olives. Bake at 350 Degrees for 20 minutes.
Once out of the oven, let the casserole cool down. You can cut into squares or just spoon portions out of the pan. Once the pan comes out of the oven the aroma is heavenly. The combination of the chilies with the grill flavor is a real winner.