Mexican Eggplant
| Yield: | 6 Servings |
| Categories: | Side dishes, Vegetarian, Vegetables |
| 1 | lg | Eggplant |
| 1/4 | c | Veg. oil |
| 1 | cn | (15 oz) tomato sauce |
| 1 | cn | (4 oz) chopped; mild green chiles |
| 1/4 | c | Chopped green onion |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Garlic salt |
| 1 | c | Grated cheddar cheese 4 oz. |
| 6 | Ripe olives; slliced | |
| 1 | c | Sour cream 8 oz. |
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