Recipes

Basket of Eggplant with Tomato Cream Sauce

• 1 cup butter
• 2 pounds eggplant, cooked, peeled, and diced
• 1 small onion, diced
• 1 small bell pepper, diced
• 1/2 pound ground beef, cooked
• 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

Melt butter, and saute eggplant tender. Add onion and bell pepper. Cook until tender. Add cooked ground beef, 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

• 3 teaspoons butter
• 1 teaspoon tomato paste
• 2 teaspoons flour
• Oregano to taste
• 4 ounces chicken stock
• Salt to taste
• 8 ounces heavy cream
• Pepper to taste

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.