Vegetarian Eggplant Dressing with a Cheesy Twist
Vegetarian Eggplant Dressing with a Cheesy Twist combines eggplant, veggies, cornbread, and Cheddar for a hearty, flavorful dish.
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Cooking tools:
- Grill
- Baking dish
- Oven
- Stove
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Grater
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Airtight container
- Microwave
Ingredients
- 1 small to medium eggplant,
- 2 tablespoons butter
- ½ cup onions, chopped
- ½ cup celery, chopped
- ¼ cup red pepper, chopped
- 1 teaspoon garlic, minced
- 4 ounces button or portobello mushrooms, sliced
- 1 teaspoon ground sage
- 1 tablespoon unbleached all-purpose flour
- 1 cup low-fat milk
- 1 4-oz can can chopped green chiles
- 1 cup corn, fresh or frozen
- 1½ cups stale cornbread, crumbled
- ½ teaspoon salt
- Freshly ground black pepper
- 2 oz Cheddar cheese, shredded
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