Basket of Eggplant with Tomato Cream Sauce

(3 votes)

1 cup butter
2 pounds eggplant, cooked, peeled, and diced
1/2 pound mushrooms, chopped
1 small onion, diced
1 small bell pepper, diced
1 small tomato, diced
1 cup sour cream
garlic to taste
black pepper to taste
salt to taste
1 cup shredded cheddar cheese
1 cup shredded jalapeno cheese
1 eggplant
buttermilk
seasoned flour
Tomato Cream Sauce
3 teaspoons butter
1 teaspoon tomato paste
2 teaspoons flour
oregano to taste
4 ounces stock
salt to taste
8 ounces heavy cream
pepper to taste

Melt butter, and sauté eggplant tender. Add mushrooms, onion and bell pepper. Cook until tender. Add tomato, sour cream, seasonings, and cheeses. Adjust for taste. For eggplant basket, peel an eggplant. Hollow out center until walls are about 1/4 inch thick. Dip into buttermilk. Roll in seasoned flour. Deep fry until golden brown. Place eggplant mixture in basket, and serve on top of Tomato Cream Sauce.


Tomato Cream Sauce
For sauce, melt butter and add flour. Cook until blond roux forms. Add stock, heavy cream, and tomato paste. Add seasonings. Adjust. Cook until thickened. Add sauce to individual plates.



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