tomato eggplant bake with jalapenos
Jun. 4th, 2012 11:50 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
shadowandflame in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
omnomnomRandomly bought an eggplant the other day, and decided to do a tomato eggplant bake this morning since I have the day off. :) This is based on my vague memories of the last time I did an eggplant bake, plus some random ingredients I had in the fridge, but it turned out really well.
1 smallish eggplant
2 jalapeno peppers (next time I might only do one - it was quite hot! But I like spicy things.)
2 cloves garlic (might do 3 next time, but I like garlic too)
About 200 g / half a pound of mushrooms
1 medium onion
3 Roma tomatoes
Lots of cheddar cheese - I used about 400 g (about a pound)
A little bit of melted butter
A couple slices of bread
Peel and slice the eggplant - my slices were about 1 cm thick. Put them in a colander, sprinkle with a spoonful of salt, mix, and let the colander sit in the sink for half an hour. Then rinse the slices.
While waiting for the eggplant, cut up the jalapenos, garlic, mushrooms, onion and tomatoes, and mix them in a bowl. Shred the cheese. Preheat the oven to 450 degrees.
Sprinkle a layer of the mixed veggies in a buttered 9 x 13 pan. Then a layer of eggplant, layer of veggies, layer of cheese. Repeat those last three layers. (I ran out of ingredients at this point, so stopped layering.)
Cover the pan with tin foil, and bake for 25 min. Tear the bread into pieces and toss in a bowl with the melted butter. Take the pan out, remove the foil, and sprinkle the bread on top. Put back in the oven for ten minutes.
Eat! :)
1 smallish eggplant
2 jalapeno peppers (next time I might only do one - it was quite hot! But I like spicy things.)
2 cloves garlic (might do 3 next time, but I like garlic too)
About 200 g / half a pound of mushrooms
1 medium onion
3 Roma tomatoes
Lots of cheddar cheese - I used about 400 g (about a pound)
A little bit of melted butter
A couple slices of bread
Peel and slice the eggplant - my slices were about 1 cm thick. Put them in a colander, sprinkle with a spoonful of salt, mix, and let the colander sit in the sink for half an hour. Then rinse the slices.
While waiting for the eggplant, cut up the jalapenos, garlic, mushrooms, onion and tomatoes, and mix them in a bowl. Shred the cheese. Preheat the oven to 450 degrees.
Sprinkle a layer of the mixed veggies in a buttered 9 x 13 pan. Then a layer of eggplant, layer of veggies, layer of cheese. Repeat those last three layers. (I ran out of ingredients at this point, so stopped layering.)
Cover the pan with tin foil, and bake for 25 min. Tear the bread into pieces and toss in a bowl with the melted butter. Take the pan out, remove the foil, and sprinkle the bread on top. Put back in the oven for ten minutes.
Eat! :)