Eggplant Con Queso Recipes

Steps:

• Preheat oven to 300*.
• Boil and drain eggplant.
• In bowl, mix 1/2 cup cheese and bread.
• Spoon into small casserole dish.
• Put eggplant over bread mixture.
• In small bowl, combine cream, flour, seasoning.
• Pour over eggplant and sprinkle other half of cheese on top.
• Bake in oven 30 minutes.
• Variations: Add other veggies or cooked rice. Try 1/2 cup salsa for extra flavor.

Steps:

• 1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425 degrees F.
• 2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
• 3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up
• to 4 hours.)
• 4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
• 5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Leftover pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.)

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Boil and drain eggplant. Mix in 1/2 cup of cheese and bread. Spoon into small casserole dish.
• In a small bowl combine cream, flour and poultry seasoning. Pour over eggplant mixture and sprinkle the top with the remaining 1/2 cup cheese.
• Bake in preheated oven for 30 minutes.